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.
88 ServingsPrep: 15 min. + standing Process: 10 min.
- 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
- 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.
Nutrition 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.