Source of Recipe
From "The Canning Kitchen" by Amy Bronee
"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
◦ 2½ 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 ¼-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.