Reviewed: Nov. 11, 2009

First kick at the "Jelly" can and it turned out great. I got a little experimental on the second batch and used pineapple juice instead of water. It is a nice compliment to the mint (especially since I used pineapple mint) and works great if using the jelly as either a condiment on pork/chicken/lamb or as a spread.

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Rob

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Reviewed: Sep. 29, 2009

Well I am a novice at mint jelly. Never even had it before. Therefore this recipe gets 5 stars from me! Super easy. Set up nice. Had a great minty sweetness to it. I actually started on the mint jelly mission before I found this recipe. So when I read only a cup and a half of mint I got worried. Because I just put a bunch of mint in a pot boiled it and then strained out three times the recipe amount and tripled the recipe. Made 12 pints. Good luck! I am not an experienced canner so I think if I can do it you can do it. : )

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pdlrofdrms

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Reviewed: Sep. 18, 2009

Jelly set up, and turned out good. It adds a hint of mint. Warning almost too sweet and minty if you glob it on, so use sparingly.

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mgtenney

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Reviewed: Aug. 19, 2009

I love mint Jelly, but it turned out pale yellow-green and far too sweet. Flavour was all wrong too. (Maybe because we only had spearmint.) It set up nicely, but all in all, won't make this one again.

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Chamomille

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Jul. 4, 2009

Turned out runny and way too sweet.

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Napalmnatty

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Reviewed: Jun. 21, 2009

I tried this recipe yesterday.I grow my own mint, went out and cut it, washed it and folowed the drections tothe letter. It did not set up as it should have. It i a bit on the runny side. I dumped it. I have no idea what happened. Mommacat

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mommacat

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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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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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Kissyble1

Cooking Level: Expert

Home Town: Custar, Ohio, USA

Living In: Milton Center, Ohio, USA

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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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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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Peasel

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Reviewed: Nov. 9, 2002

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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