MINT JELLY and CHUTNEY

I have only put one entry on my recipe page so far, and I thought I should remedy that oversight.
Whenever I make MINT JELLY I lose half of it to friends, so it must be good. The British like to eat it with lamb - roast lamb is favourite - but it goes with any meat really.

And because I hate wasting anything, the discarded pulp goes to make a chutney which is excellent with cold meat or cheese. For how to make them, see my recipe page on the right.