- 1 cup packed peppermint leaves
- 2 cups water
- 6-1/2 cups sugar
- 1 cup vinegar
- 1/2 teaspoon butter or margarine
- 1 box (6 ounces) liquid fruit pectin
- 3 to 4 drops green food coloring
- 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 Dutch oven. Add sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pouches of pectin; bring to a full boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Add food coloring. Immediately fill sterilized jars, leaving 1/4-in. head space. Adjust caps. Refrigerate or process for 5 minutes in a boiling-water bath. Yield: about 6 half-pints.
Reviews forMint Jelly
"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."
"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!"