Festive Mint Jelly
Total TimePrep: 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 heat; cover and let stand 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid).
- In a Dutch oven, combine sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cook and stir 1 minute. Add pectin; return to a boil. Cook and stir 1 minute. Remove from heat; let stand 5 minutes.
- Skim off foam. Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars in canner with simmering water ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
Editor's NoteThe 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.
Nutrition Facts2 tablespoons: 62 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 0 protein.
Aug 21, 2012
very good! I'm making a second batch!
May 13, 2012
I really like that this recipe has no apple in it but I wish the mint flavor was stronger.
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.
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.