Mint Jelly Recipe
By June 1, 2016Published:
- Yield: 6 pints
- 3 1/2 cups firmly packed chopped fresh mint
- 4 1/2 cups water
- 6 1/2 cups sugar
- 1/4 cup lemon juice
- 2-3 drops green food coloring
- 1 drop blue food coloring
- 2 3-ounce envelopes liquid pectin
- In a large stockpot, combine the mint and water and place over medium-high heat. Bring to a boil. Remove from the heat, cover and let stand 30 minutes.
- Strain through a fine-mesh sieve and discard the pulp. Rinse the sieve and line with 4 layers of damp cheesecloth. Strain the juice through the cheesecloth twice, rinsing the cheesecloth between each straining. Refrigerate the juice overnight.
- Strain the juice through a damp coffee filter and measure out 31⁄2 cups of juice. Transfer to a large stockpot and stir in the sugar, lemon juice and food coloring. Place over medium-high heat and stir until the sugar dissolves. Bring to a boil, stirring constantly. Add pectin and return to a boil, stirring constantly. Boil 1 minute, stirring constantly.
- Remove from the heat and skim off any foam. Using a canning funnel, ladle into the hot jars, leaving 1⁄4-inch headspace. Remove any air bubbles, wipe the rims, cover with the lids and then adjust the screwbands.
- Process in a boiling water bath 10 minutes. Remove from the canner and place on a wire rack away from drafts. Allow to cool 24 hours. Check the seals and tighten the screwbands. Label and store in a cool, dry, dark place up to a year.