Festive Mint Jelly Recipe

4.5 4 2
Festive Mint Jelly Recipe
Festive Mint Jelly Recipe photo by Taste of Home
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Festive Mint Jelly Recipe

Read Reviews
4.5 4 2
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.
MAKES:
88 servings
TOTAL TIME:
Prep: 15 min. + standing Process: 10 min.
MAKES:
88 servings
TOTAL TIME:
Prep: 15 min. + standing Process: 10 min.

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

Directions

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. 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

2 tablespoons: 62 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 0 protein.

  • 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
  1. 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).
  2. 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.
  3. 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. 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

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Reviews forFestive Mint Jelly

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MY REVIEW
LadyNaava User ID: 1971856 63461
Reviewed Aug. 21, 2012

"very good! I'm making a second batch!"

MY REVIEW
scamphuysen User ID: 818965 59352
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
scamphuysen User ID: 818965 206280
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
EileeenZ User ID: 1433547 59394
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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