Traditional mint jelly for lamb is prepared using fresh mint.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 32 |
| Yield: | 4 1/2-pint jars |
Ingredients
- 1 ½ cups packed fresh mint leaves and stems
- 2 ¼ cups boiling water
- 2 tablespoons lemon juice
- 1 drop green food color
- 3 ½ cups white sugar
- 3 fluid ounces liquid pectin
Instructions
- Rinse off mint leaves and stems; place them into a medium saucepan. Crush with a potato masher or the bottom of a jar or glass. Add boiling water; cover and let stand for 10 minutes.
- Dotdash Meredith Food Studios
- Strain mint mixture; measure out 1 2/3 cups mint and return to the saucepan. Stir in lemon juice and food coloring. Mix in sugar and place the pan over high heat. Bring to a boil, stirring constantly. Stir in pectin; boil mixture for 1 minute, stirring constantly.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Remove from heat and skim foam off the top using a large metal spoon. Transfer mixture to hot, sterile jars and seal.
- Dotdash Meredith Food Studios
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then 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 water to a full boil, cover the pot, and process for 10 minutes.
- Dotdash Meredith Food Studios
Reviews
Did not set at all.
It was easy to follow. I can’t wait to taste the jelly. The finished product looks great!!
a box of pectin are now 1.75 oz..so you have to almost double with 2 boxes. that is inflation, liquid is hard to come by so I used powdered.
Great recipe and it Taste so good
The only thing i had to change was i didn’t have food coloring so i used cake frosting coloring….. I assume not much difference
Pectin measurement should have stated 3 oz vs 1/2 (6 ounces). This was first attempt at jelly. It didn’t set up thanks to the wording of instructions. Lesson learned.
I read this recipe probably 20 times, ended up trying to boil sugar as it basically tells you to drain all the boiling liquid. Worst written recipe ever. Do you want stems in your jelly? Please follow someone else’s recipe and save yourself a lot of grief
This is the Certo recipe – except not well written. Should say to pour 1 2/3 cup of the mint INFUSION (the water that you have strained the mint out of). Not 1 2/3 cups of mint. Also, uses 1 pouch of certo (so, 3oz total). Good recipe, as it is EXACTLY the same as the one included in the Certo pack. But poorly written in this case.
Definitely a good recipe, way to much sugar for my taste so 2 cups instead of the 3 1/2. Also did 2 tsps instead of 2 tbsps Of lemon juice. Super easy recipe and definitely will be making more. I also used fresh chocolate mint for this recipe. My family and I love it!
I will make this again. It set well with 2 cups of “mint sauce”. Hate to waste a 1/3 of a cup of anything.
It is delicious and yes I’ll make it again
I’ve made mint jelly for years but always trying new recipes to see if I can find an improvement. This was not it. This came out with such a weak overly sweet flavor. Normally I use 3.5 cups mint ( chopped & crushed) to 2.5 cups water, 2 cups sugar, 2 drops green food coloring and the 3 oz liquid pectin. It comes out really minty without being overpowering & not that blast of overpowering sweetness. I want to taste the mint more than the sugar. The process I use for making it is the same.
The instructions were not clear! 1/2 (6oz)… I used 3oz on my first batch. I should have used 6oz.. Pour the liquid mint not the mint (I figured that one out). The final product was tasty but I do have one batch of mint syrup because of the unclear instructions.
I really liked this recipe! It was not as minty as I had expected and is quite sweet but it is delicious! Can go with things other than lamb as a result – we used it with crackers and cheese!
Turned out really well! Added a couple extra drops of food coloring, and the jars came out beautifully.
I’m glad I read the reviews, I would not have noticed the weird phrasing. I’m pretty sure I did correctly and now I’m just waiting for it to set up. I did add a little more food coloring.
Great recipe. I strained a couple of times to try to make it clear. It worked well and the jelly looks great. It will be a wonderful addition to Christmas gift baskets. Next time I’ll try the pineapple option!
This is a great recipe, but I, too, had trouble with the jelly not setting up – probably my fault since I tried combining 2 recipes. BUT, after the jelly was refrigerated for 2 days and still looked like a thin sauce, I put it back in the pot and brought it back to a boil, testing periodically in a bowl (placed in ice) to see if it was setting up. After the jelly boiled for about 10 minutes, it was ready to remove and put back in the jars, perfectly set up. BTW, I separated into 2 batches and added a chopped (with seeds) Serrano pepper to one batch, cooking the jelly with the Serrano – did not remove pulp or seeds. It turned out really well, not very spicy but with a slight kick. My husband loved it!
I used apple mint for this recipe. We ate it on biscuits this morning and it is delicious!!
I made a half recipe , used 1tablespoon of lemon juice, and only 1 cup of sugar. I mixed my pectin powder in with the sugar,brought the mint water to boiling , stirred the sugar into the boiling liquid .When it returned to a rolling boil ,I timed it for one minute. Took it off the burner added 1/2 teaspoon of calcium water. Stirred it up and it jelled perfectly. It is just the right amount of sweetness. My husband really likes it.
My mint water was more of a yellow brown. When I put green food coloring in it turned army green. So the next time I put blue food coloring in and it came out a beautiful green.