Mint Jelly

Name: Mint Jelly
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 half-pints
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

Total Time Prep: 15 min. + standing Process: 10 min.

Yield 8 half-pints

Test Kitchen Approved

This mint jelly recipe is an excellent introduction to canning. With some fresh mint, sugar, lemon juice and pectin, you'll learn how to make mint jelly for everything from roasts to cheese plates.

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.

Nutrition Facts

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

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.

Recipe Creator