Mint is the zucchini of herbs. When you have a bumper crop, here’s a mint jelly recipe for canning that taps your mint harvest. If you grow mint, you know all too well that you don’t grow it ...

This stovetop recipe combines the fresh flavor of mint with lemon juice, sugar, liquid pectin, and a couple of drops of green food coloring for the jelly’s green hue.

Cook the chopped apples in the vinegar until the apple is soft. Sieve or puree the mixture then reheat and dissolve the sugar. Bring to the boil, and boil for 7 to 9 minutes.

Pour boiling water over mint leaves and steep 10 minutes. Strain out mint leaves and measure 4 cups liquid. Add fruit pectin and bring to rolling boil.

Add the coconut milk and 3 tablespoons of the pepper jelly. Simmer for 1 minute, then stir in the lime zest and juice and torn mint and season with salt. Ladle the clams and broth into bowls.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: >About 1 quart. 1/2 cup violet flowers (about 1 ounce)> 1 cup packed mint leaves, chopped> 2 tablespoons white-wine ...

Melt a little more butter and oil in a pan, season the noisettes with salt and pepper then fry for 3 to 4 mins on each side until cooked. Remove from the pan.