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Green Mint Jelly

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• 1 cup finely chopped fresh mint
  
• 1¾ cups cold water
  
• 3½ cups sugar
  
• 2 Tbsp lemon juice
  
• 2 drops green food coloring
  
• 1 (3-ounce) package liquid pectin
  






Instructions



1. Combine the mint and water in a covered saucepan over medium heat. Bring to a boil, cover, and let stand 15 minutes.
   
   
2. Pour through a cheesecloth-lined sieve into a large pot. Squeeze the cheesecloth to extract as much juice as possible from the mint. Discard the mint. Place over medium-high heat and add the sugar, lemon juice, and food coloring, stirring well to blend. Bring to a rolling boil, stirring constantly. Add the pectin and boil 1 minute longer. Skim any foam from the surface.
   
   
3. Ladle into hot, sterilized canning jars, leaving ¼ inch headspace. Wipe the rims and adjust the lids. Process in a boiling water bath 5 minutes. Transfer to a wire rack to cool, away from drafts. Let stand at least 1 day to set before using.
   
   
   Makes 4 half-pints