Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Mint Jelly

    Source of Recipe

    From "The Canning Kitchen" by Amy Bronee

    Recipe Introduction

    "This is a canning classic and one of the most popular herb jellies. Try it the traditional way, served with roast lamb, or stir a spoonful into hot herbal tea to sweeten and add a touch of minty flavor at the same time."

    List of Ingredients

    ◦ 2 cups gently packed fresh mint leaves
    ◦ 2 cups water
    ◦ 2 tablespoons lime juice
    ◦ A few drops of green food coloring (optional)
    ◦ 1 package regular pectin powder
    ◦ 4 cups granulated sugar


    Add the mint leaves and water to a medium saucepan. Bring just to a boil over high heat, then remove from the heat, cover, and set aside to allow the mint leaves to infuse the water for 20 minutes.

    Strain the liquid into a large, heavy-bottomed pot, discarding the mint leaves. Stir in the lime juice, food coloring (if using), and pectin powder. Bring to a boil over highest heat. Stir in the sugar and return to a full foamy boil, stirring frequently. Maintain a hard boil for 1 minute. Remove from the heat. Skim off and discard the foamy scum.

    Ladle into four clean 1-cup jars, leaving a -inch headspace.
    Process in a boiling water bath canner for 15 minutes.

    Makes 4 (1-cup) jars

    I prefer spearmint leaves, but peppermint and chocolate mint varieties also make lovely jelly. Mint comes back year after year in the garden and requires little care.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |