READY IN: 30mins


  • 2
    cups mint, packed, washed and chopped
  • 3
    cups water
  • 12
    teaspoon lemon zest, finely chopped
  • 12
    tablespoon lemon juice
  • 1 34
    ounces pectin
  • 3 12
  • 18
    teaspoon peppermint extract
  • 5
    drops green food coloring


  • In a large saucepan, add mint, pour in water and add lemon zest. Stir well and bring to a boil. Cover, turn off the heat and let it sit for 20 minutes.
  • Meanwhile, place a fine sieve over a bowl lined with cheesecloths; set aside.
  • Remove from heat and strain mint mixture through the prepared sieve. Gather the cheesecloth and gently but firmly, squeeze it to extract more juice; discard it. Return liquid to a saucepan and add lemon juice.
  • In a large bowl, add pectin and sugar; stir well. Add sugar mixture to infused mint mixture. Add peppermint extract and a few drops of green food coloring. Stir again and bring the mixture to a boil; cook for 2 minutes. If there’s foam on top, skim it off with a spoon. Reduce heat to medium and cook for 10 minutes.
  • Transfer mint mixture to prepared jars and process them in a water bath for 15 minutes.