Mint Jelly Recipe
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
- 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.
1 serving (2 tablespoons) equals 126 calories, trace fat (trace saturated fat), trace cholesterol, 1 mg sodium, 31 g carbohydrate, trace fiber, trace protein.
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