Saturday, December 4

Mint Jelly

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Mint Jelly Recipe

By Tammy Algood Published: June 1, 2016

  • Yield: 6 pints



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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