Publisher Photo
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 vinegar
  • 1/2 teaspoon butter or margarine
  • 1 box (6 ounces) 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 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.
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 vinegar
  • 1/2 teaspoon butter or margarine
  • 1 box (6 ounces) 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. 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.
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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