Save on Pinterest

Mint Jelly

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
  • Total Time
    Prep: 20 min. Process: 10 min.
  • Makes
    about 6 half-pints


  • 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


  • 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 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.
  • 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.
  • 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.)
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.
Nutrition Facts
2 tablespoons: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 31g carbohydrate (30g sugars, 0 fiber), 0 protein.

Recommended Video


Click stars to rate
Average Rating:
  • ellashaw
    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.

  • SandyGilley65
    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!