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Reviewed: Jul. 2, 2008

Very good recipe. IF this is your first attempt at jelly making make sure you read the directions like 3x before you even pull out jars. When this recipe says to strain 1 2/3 cup of mint, it means the juice not the leaves, by the way.

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4 users found this review helpful

Reviewer:

Cathy

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA
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Reviewed: Nov. 21, 2007

This recipe was so easy and came out perfect! I followed the recipe just as it says and had great results. Looks beautiful in the jars. Will make wonderful additions to my Christmas gift baskets.

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6 users found this review helpful

Reviewer:

Kissyble1

	Cooking Level: Expert
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Reviewed: Nov. 15, 2006

As this was my first attempt of "jelly making" I found the recipe easy to follow, but the end product to be on the sweet side. Maybe 2 cups of sugar should be used or 3 1/2 tablespoon of lemon juice. The choice is yours.

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6 users found this review helpful

Reviewer:

Sue


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Reviewed: Aug. 19, 2006

As a first time maker of mint jelly, I was very pleased to find that this recipe was quick, simple, and made delicious jelly. I used 3oz of pectin and had no problems with it setting. My only suggestion is that if you use Scotch Mint you may want to use a few more drops of dye--I found that 3 were just enough to turn it from brownish-yellow to a nice shade of pale green. Thanks for the recipe!

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8 users found this review helpful

Reviewer:

Peasel


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Reviewed: Dec. 21, 2003

Having been a novice at this jelly making business, I misread the instructions regarding the pectin amount. It calls for 1/2 (6 oz.) of pectin. I put in 6 oz.instead of the implied 3 oz. Why not just say 3 oz.s???? Pectin comes in 2-3oz. packages. Needless say mine did not setup. Now to start over again with the Certo recipe.

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34 users found this review helpful

Reviewer:

NANCY WHITMAN


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Mint Jelly

Reviewer:

Cathy

Reviewer:

Kissyble1

Reviewer:

Sue

Reviewer:

Peasel

Reviewer:

NANCY WHITMAN