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Publisher Photo
One whiff is all it takes to tell what we grow on our farm—peppermint! Harvesting 300 acres is hard work, by the invigorating scent keeps our taste buds tuned for minty treats. I use fresh mint or mint oil frequently in my cooking and baking. Try this aromatic jelly on lamb or oven-fresh biscuits.—Kandy Clarke, Columbia Falls, Montana
Recommended: Homemade Easter Candy
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Process: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Process: 10 min.

Ingredients

  • 1 cup packed peppermint leaves
  • 2 cups water
  • 6-1/2 cups sugar
  • 1 cup white vinegar
  • 1/2 teaspoon butter
  • 2 pouches (3 ounces each) liquid fruit pectin
  • 3 to 4 drops green food coloring

Directions

In a Dutch oven, bring mint and water to a boil. Boil for 1 minute. Remove from the heat and pour though a fine sieve, reserving mint liquid. Discard leaves.
Return liquid to pan. Add the sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pectin pouches; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring.
Carefully ladle into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Or, cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks or freeze for up to 12 months.) Yield: about 6 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 1993, p65

Nutritional Facts

2 tablespoons: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 31g carbohydrate (30g sugars, 0 fiber), 0 protein.

  • 1 cup packed peppermint leaves
  • 2 cups water
  • 6-1/2 cups sugar
  • 1 cup white vinegar
  • 1/2 teaspoon butter
  • 2 pouches (3 ounces each) liquid fruit pectin
  • 3 to 4 drops green food coloring
  1. In a Dutch oven, bring mint and water to a boil. Boil for 1 minute. Remove from the heat and pour though a fine sieve, reserving mint liquid. Discard leaves.
  2. Return liquid to pan. Add the sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pectin pouches; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring.
  3. Carefully ladle into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
  4. Or, cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks or freeze for up to 12 months.) Yield: about 6 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 1993, p65

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Reviews forMint Jelly

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MY REVIEW
ellashaw User ID: 5561137 2371
Reviewed Sep. 12, 2014

"I was skeptical of the vinegar in the recipe, but the result is fantastic. It provides a tartness that makes this the perfect mint jelly to go with lamb. Be sure to crush/bruise the leaves before straining."

MY REVIEW
SandyGilley65 User ID: 6928722 6086
Reviewed Oct. 19, 2012

"I haven't made this yet but I AM going to.. I just have one tiny question. I can not find any peppermint leaves anywhere, so bought the flakes. How much of the flakes do I use in replacing the leaves for 1 cup? I am making this jelly for Christmas thanks you!"

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