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MINT JELLY




Source of Recipe


MOM


List of Ingredients




1¾ cups mint juice (1½ cups firmly packed fresh mint and 2¼ cups water)
3½ cups sugar
2 Tablespoons lemon juice
1 pouch liquid pectin (3 oz.)


Recipe



Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

Wash mint, crush leaves and stems or finely chop. Place in saucepan, add water and bring quickly to a boil. Remove from heat, cover and let stand 10 minutes. (A few drops of green food coloring can be added if desired.) Strain to remove mint. Discard mint.

Measure 1¾ cups mint juice into a large saucepot. Stir in the sugar and lemon juice. Place on high heat, stir constantly and bring to a full boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; quickly skim off foam.

Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Bath for about 15 minutes.

Makes 3 or 4 half pint jars.

Notes: Mint jelly is a traditional accompaniment to any kind of lamb dish.