Jellifluous

We're down to the last of a delectable and gorgeous mint jelly I made back in October. It doesn't get any simpler than this: apples, sugar, water, mint. It was extra satisfying to use handfuls of the big thicket of mint that took over the southern corner of our garden. A few days later a hard frost blackened the last of it.

The consistency of the jelly turned out perfect due to the pectin from the apple skins--no gelatin or artificial pectin here. To be honest, I'm a little sad I gave so much of it away, since I'm down to the last few tablespoons.

While my mom eats it with lamb, I just like it spread thickly on a toasted English muffin. Dee-lightful.