Mint Jelly

Mint Jelly


"A traditional mint jelly made from fresh mint."


servings 86 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
  2. Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then 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 10 minutes.
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  1. 33 Ratings


Very good recipe. IF this is your first attempt at jelly making make sure you read the directions like 3x before you even pull out jars. When this recipe says to strain 1 2/3 cup of mint, it m...

Having been a novice at this jelly making business, I misread the instructions regarding the pectin amount. It calls for 1/2 (6 oz.) of pectin. I put in 6 oz.instead of the implied 3 oz. Why no...

As this was my first attempt of "jelly making" I found the recipe easy to follow, but the end product to be on the sweet side. Maybe 2 cups of sugar should be used or 3 1/2 tablespoon of lemon...

As a first time maker of mint jelly, I was very pleased to find that this recipe was quick, simple, and made delicious jelly. I used 3oz of pectin and had no problems with it setting. My only su...

This recipe was so easy and came out perfect! I followed the recipe just as it says and had great results. Looks beautiful in the jars. Will make wonderful additions to my Christmas gift baskets.

Yummy! This is just about the same recipe as they have at the National Center for Home Food Preservation. I cut the sugar down a little so it wasn't too sweet. Yes, do make sure you have ALL ...

First kick at the "Jelly" can and it turned out great. I got a little experimental on the second batch and used pineapple juice instead of water. It is a nice compliment to the mint (especially ...

I tried this recipe yesterday.I grow my own mint, went out and cut it, washed it and folowed the drections tothe letter. It did not set up as it should have. It i a bit on the runny side. I dump...

Very easy to make. Set real nice. Loved it in filling for cookies. Made another batch with pineapple mint and used pinapple juice instead of water that was a delite.