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Mint Jelly Recipe

Mint Jelly Recipe photo by Taste of Home

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This festive-looking jelly from Naomi Giddis of Two Buttes, Colorado, can be served with lamb or used as a dessert topping. With its bright-green color, the jelly makes a great gift, too.

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Mint Jelly Recipe

Prep: 15 min. + standing Process: 10 min.

Yield: 88 Servings

15 10 25

Ingredients

4-1/2 cups water
3 cups packed fresh mint, crushed
7 cups sugar
1/4 cup lemon juice
2 to 4 drops green food coloring
2 pouches (3 ounces each) liquid pectin

Directions

In a large saucepan, bring water and mint to a boil. Remove from the heat; cover and let stand for 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid).
In a Dutch oven, combine the sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cover and stir for 1 minute. Add pectin; return to a boil. Cook and stir for 1 minute. Remove from the heat; let stand for 5 minutes.
Skim off foam. Pour hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water canner. Yield: 11 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 62 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 16 g carbohydrate, trace fiber, trace protein.

Originally published as Mint Jelly in Taste of Home August/September 2004, p15

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Reviews for Mint Jelly

Mint Jelly

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Reviewed on Aug. 21, 2012 by LadyNaava

very good! I'm making a second batch!

Reviewed on May. 13, 2012 by scamphuysen

I really like that this recipe has no apple in it but I wish the mint flavor was stronger.

Reviewed on Aug. 09, 2011 by scamphuysen

Followed directions to a tee and it worked out. For a stronger flavor you could add more mint. I used fresh lemon juice instead of bottled and my batch yeild was 8 1/2 half-pints.

Reviewed on Sep. 07, 2010 by EileeenZ

I have made jelly for a long time. I think that when I make this mint jelly I will take all the liquid from the boiled mint leaves and reduce that to 3 1/3 cups which will intensify the mint flavor.