Mint jelly

Mint Jelly

Mint Jelly
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 4


  • 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.)


  • 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.
Keyword Mint Jelly