Canned Mint Jelly recipe

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Ingredients

1 cup packed fresh mint leaves, chopped
1 cup water
½ cup cider vinegar
3 ½ cups white sugar
5 drops green food coloring
1 (3 ounce) pouch liquid pectin
9 half pint canning jars with lids and rings

Nutrition Info

38.2 calories
carbohydrate: 9.8 g
cholesterol: : -
fat: : -
fiber: : -
protein: : -
saturatedFat: : -
servingSize: -
sodium: 0.3 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the mint, water, vinegar, and sugar together in a heavy-bottomed pan over medium-high heat, quickly bring to a boil while stirring. Immediately remove from heat, stir the food coloring and pectin into the mixture. Return the pan to the heat, bring to a full boil for 30 seconds. Immediately remove from heat. Strain the mixture through 2 layers of damp cheesecloth.

  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the strained liquid into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Recipe Yield

1 1/2 pints

Recipe Note

This easy to make mint jelly is a perfect accompaniment to lamb or as an added surprise to an exotic sandwich. It's even great on toast. By coarsely chopping the mint leaves and using a good abundance of green food coloring, you get a full-flavored resort with a tempting and appetizing color. Bon Appetit!

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