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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



 

 

 


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