Mint Jelly

Mint Jelly

Brian E. Nahodil

"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!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 38 cals
Serving size has been adjusted!
Original recipe yields 72 servings

Nutrition

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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 m...

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 o...

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 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.

Other stories that may interest you