Mint Jelly

"Found this recipe at recipegoldmine while looking for a mint jelly that does not require apples or apple juice. Made this up and my DH who so loves mint jelly with his lamb (I don't) loves this. This is an easy recipe, and I will never have to run to the Market to buy Mint Jelly again when we have lamb. Yipee!!!"
photo by Chabear01 photo by Chabear01
photo by Chabear01
photo by Nathan D. photo by Nathan D.
Ready In:
4 Half pints




  • Crush mint leaves (I did a rough chop). Add water. Bring to a boil.
  • Remove from heat, cover and let stand 10 minutes. Strain and measure 3 cups of mint infusion.
  • Add food coloring and lemon juice. Add Sure-Jell, dissolve and bring to a rapid boil.
  • Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more.
  • Pour into sterilized jelly glasses and seal. I processed in the steam canner for 10 minutes to insure a good seal.

Questions & Replies

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  1. michelle13landini
    My mint infusion turned out a bit brown...!? Is that supposed to be so?
  2. cathyloiacono
    Do you use just the mint leaves or stems and leaves?


  1. zaar junkie
    Easy mint recipe. I did not add the food coloring and instead added about 2 chopped jalapenos for heat. Tasty. Thanks!
  2. TheKindKitchen
    I have an abundance of mint this year, and only need so much for tea. So I searched for a good recipe for mint jelly. This is absolutley wonderful. I made plenty for my family and a lot of extra for gifts. I added more mint than called for. Loved it! I will definatley use this one again and again. Thanks for sharing.
  3. Chef Kate
    This is the best mint jelly I have ever had. I skipped the food coloring but otherwise followed the recipe precisely, starting with picking the mint from the garden. Without the coloring it is a pale golden sort of green and has a clean, rich mint taste, almost honeyed. I used tiny 4 ounce jars--so pretty and perfect little gifts (although it is so good not that much will be given away). And did I mention how easy this is? Thanks, Chabear!
  4. kathy.mckeon
    Big disappointment! I followed the directions, but it did not jell. I used liquid pectin. Should I have used the powder?
  5. Tamara M.
    Wonderful, dead-easy recipe. I was feeling a little worried after my frustrating experience with some crab apple jelly I made last night (too sweet, and then after fixing that, it refused to gel until I FINALLY resorted to pectin), but this worked up beautifully, despite my being an amateur. I forgot to measure the juice after I strained it, and had a bit more, (five jars and a bit instead of four), and had to add a teaspoon and a half of mint extract at the end because I didn't have enough leaves (my whole patch of peppermint came from one plant given to me three years ago, and this is the first year using it) but it still gelled fine and tastes great.


  1. officialteaegg
    Hello! I wanted to know if I could substitute Agar-Agar, instead of pectin?? I don’t have any, and don’t know where to get it ?? Also, would this work with other strong herbs?


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