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Festive Mint Jelly Recipe
Festive Mint Jelly Recipe photo by Taste of Home

Festive Mint Jelly Recipe

Read Reviews (4)
4.5 4
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + standing Process: 10 min.
MAKES:88 servings
TOTAL TIME: Prep: 15 min. + standing Process: 10 min.
MAKES: 88 servings

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

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.

Directions

  1. 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).
  2. 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.
  3. 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.
Originally published as Mint Jelly in Taste of Home August/September 2004, p15

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.

Reviews for Festive Mint Jelly(4)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 21, 2012

very good! I'm making a second batch!

MY REVIEW
Reviewed May. 13, 2012

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

MY REVIEW
Reviewed Aug. 9, 2011

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.

MY REVIEW
Reviewed Sep. 7, 2010

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.

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