Mint Jalapeno Jelly

A mint sauce with a slight kick. Serve this with grilled lamb chops of roasted leg of lamb. The recipe can be made up to 1 week in advance and stored in the refrigerator. The recipe was found in an booklet from Omaha Steaks.

• Ready In: 25 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup red bell pepper, minced
• 1⁄2 cup green bell pepper, minced
• 1⁄4 cup  jalapeno, minced
• 1⁄2 cup of fresh mint, finely chopped
• 2  cups sugar
• 1⁄2 cup red wine vinegar
• 1  tablespoon lime juice
• 2  teaspoons kosher salt
• 4  tablespoons  liquid pectin

Directions

1. Combine the peppers through salt in a large sauce pan and cook over medium heat until warm and sugar dissolves.
2. Pour the mixture into blender and blend for 5 seconds.
3. Return the mixture to the pan and bring to a boil, skimming off any foam that rises.
4. Reduce heat and simmer for 5 minutes.
5. Add the pectin, stirring to combine; bring back to a rolling boil and cook for exactly 1 minute.
6. Remove from heat and allow to cool, the jelly will set as it cools.