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Mint Jelly

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"You can use any variety of mint to make jelly, but Linda likes to use a combination of spearmint and lemon mint leaves for a strong mint flavor that pairs well with food."

List of Ingredients

â—¦ 3 ½ cups firmly packed chopped fresh mint leaves
â—¦ 4 ½ cups water
â—¦ ¼ cup strained freshly squeezed lemon juice
â—¦ A few drops of green and blue food coloring
â—¦ 6 ½ cups granulated sugar
â—¦ 2 pouches (3 ounces each) liquid pectin


Recipe

In a 4-quart stainless steel stockpot, over medium-high heat, combine the mint leaves and water and bring to a boil. Remove the pot from the heat, cover, and let stand for 30 minutes.

Strain the mint pulp and juice through a fine-mesh sieve. Discard the pulp. Rinse the sieve and line with four layers of damp fine-knit cheesecloth. Strain the juice through the cheesecloth two times, rinsing the cheesecloth between each straining. Refrigerate the juice for several hours or overnight Slowly pour the juice into another container, being careful to leave the sediment behind. Discard the sediment. For crystal-clear juice, strain the juice through a damp coffee filter, if desired.

Measure out 3 ½ cups of mint juice. Stir in the lemon juice. Add a few drops of food coloring to reach the desired shade of green. The color will lighten after the addition of the sugar.

In an 8-quart stainless steel stockpot over medium heat, combine the mint juice and sugar, stirring constantly until the sugar is completely dissolved. Increase the heat to medium high and bring to a full rolling boil, stirring constantly. Stir in both pouches of pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and quickly skim off any foam.

Immediately ladle the jelly into hot jars, leaving ¼ inch headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

Makes about six 8-ounce jars



• Serving Suggestion:
If you love the flavor combination of chocolate and mint, try spreading a thin layer of warmed mint jelly on chocolate cake layers before frosting.