This simple to prepare mint jelly goes great with lamb or as an unexpected addition to your next sandwich. Even on toast, it tastes excellent. You can make a full-flavored beverage with an appealing and appetizing hue by roughly cutting the mint leaves and adding a sufficient amount of green food coloring. Happy Eating!
| Prep Time: | 1 hr |
| Cook Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 72 |
| Yield: | 1 1/2 pints |
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
Instructions
- 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.
- 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.
- 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.
Reviews
It didn’t make 9 jars. Just 4. But it taste good
I made this today, exactly as written, but left out the food colouring. It’s addictively delicious, and so much better than what you can buy.
I love making jams & jellies. This is an easy and delicious mint jelly….wonderful w/rack of lamb. Beautiful color too. The correction should be the size of the canning jars used….small 4 oz jars as shown in recipe photo; not half pint jars
Following the recipe exactly as I usually do, I get only (and presisely) 3 jars of jelly with this recipe. Would it be possible that 3 cups of water are required?
I thought the taste was pretty good. Can def note the apple cider vinegar. Most people who tried it said it was “very minty” … which I think is good but not everyone agreed. I liked it so much I’m making another batch right now! Also, this recipe makes only 3 1/2 jelly jars, not 9.