photo by Chabear01
- 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.
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.
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!
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.