Mint Jelly
Mint Jelly
Ingredients
- 1-3/4 cups mint juice (1½ cups firmly packed fresh mint and 2¼ cups water)
- 3-1/2 cups sugar
- 2 tablespoons bottled lemon juice
- 1 pouch liquid pectin (3 oz.)
Instructions
- Yield: About 3 or 4 half-pint jars
- Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
- nd stems or finely chop. Place in saucepan, add water and bring quickly to a boil. Remove from heat, cover and let stand 10 minutes. (A few drops of green food coloring can be added if desired.) Strain to remove mint. Discard mint.
- To make jelly. Measure 1-¾ cups mint juice into a large saucepot. Stir in the sugar and lemon juice. Place on high heat, stir constantly and bring to a full boil that cannot be stirred down.
- Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; quickly skim off foam.
- Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel, add hot lids/rings and place in water bath canner. Process for 5 minutes at a full rolling boil.