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READY IN ABOUT 1½ hrs

Mint Jelly

Read Reviews (3)

"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!" — Brian Nahodil

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 1/2 pints Change Servings

1 cup packed fresh mint leaves, chopped
1 cup water
1/2 cup cider vinegar
3 1/2 cups white sugar

5 drops green food coloring
1 (3 ounce) pouch liquid pectin
9 half pint canning jars with lids and rings

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Directions

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.

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PREP 1 hr
COOK 20 mins
READY IN 1 hr 20 mins

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Reviews More Reviews

Nov 02, 2009

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.

—ANDIALEIGH

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Dec 29, 2012

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

—Bette

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3 Ratings

Jul 18, 2012

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?

—deblack

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Nutrition

Calories
38 kcal
2%

Carbohydrates
9.8 g
3%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
< 1%

Protein
0 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mint Jelly

Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
** Calories: 38
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g 0 %
** Cholesterol 0mg 0 %
** Sodium < 1mg < 1 %
** Potassium 5mg < 1 %
** Total Carbohydrates 9.8g 3 %
** Dietary Fiber 0g < 1 %
** Protein 0g < 1 %
** Sugars 9.7g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin 0 %
** Niacin < 1 %
** Vitamin B6 0 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.