Mint Jelly

Mint Jelly

3 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    20 m
  • Ready In

    1 h 20 m
Brian Nahodil
Recipe by  Brian Nahodil

“This easy to make mint jelly is a perfect accompaniment to lamb or as an added surprise to an exotic sandwich. It's even great on toast. By coarsely chopping the mint leaves and using a good abundance of green food coloring, you get a full-flavored resort with a tempting and appetizing color. Bon Appetit!”

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Ingredients

Adjust Servings

Original recipe yields 1 1/2 pints

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Directions

  1. Mix the mint, water, vinegar, and sugar together in a heavy-bottomed pan over medium-high heat; quickly bring to a boil while stirring. Immediately remove from heat; stir the food coloring and pectin into the mixture. Return the pan to the heat; bring to a full boil for 30 seconds. Immediately remove from heat. Strain the mixture through 2 layers of damp cheesecloth.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the strained liquid into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat; carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

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Reviews (3)

Rate This Recipe
ANDIALEIGH
31

ANDIALEIGH

I thought the taste was pretty good. Can def note the apple cider vinegar. Most people who tried it said it was "very minty" ... which I think is good but not everyone agreed. I liked it so much I'm making another batch right now! Also, this recipe makes only 3 1/2 jelly jars, not 9.

Bette
3

Bette

I love making jams & jellies. This is an easy and delicious mint jelly....wonderful w/rack of lamb. Beautiful color too. The correction should be the size of the canning jars used....small 4 oz jars as shown in recipe photo; not half pint jars

deblack
1

deblack

Following the recipe exactly as I usually do, I get only (and presisely) 3 jars of jelly with this recipe. Would it be possible that 3 cups of water are required?

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 38 cal
  • 2%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 9.8 g
  • 3%
  • Protein
  • 0 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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