Canned Mint Jelly

This easy-to-make canned mint jelly recipe is a perfect accompaniment to lamb or a surprise addition to your next sandwich. It's even great on toast.

• Preparation Time: 60 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 20 mins
• Calories: 38 Calories

Ingredients

• 1 cup water
• 5 drops green food coloring
• 1 (3 ounce) pouch liquid pectin
• 9 half pint canning jars with lids and rings
• 1 cup packed fresh mint leaves, chopped
• 0.5 cup cider vinegar
• 3.5 cups white sugar

Recipe Instructions

Step 1

Mix sugar, mint, water, and vinegar together in a heavy-bottomed pot over medium-high heat; bring to a boil while stirring. Remove from heat; stir in pectin and food coloring. Bring to a boil for 30 seconds. Remove from heat. Strain the mixture through 2 layers of damp cheesecloth.

Step 2

Sterilize jars and lids in a large pot of boiling water for at least 5 minutes. Pour strained liquid into jars, filling to within 1/4 inch of top. Run a knife or a thin spatula around insides of jars to remove air bubbles. Wipe jar rims with a moist paper towel to remove food residue. Top with lids and screw-on rings.

Step 3

Place a rack in the bottom of a large stockpot; fill halfway with water. Bring to a boil over high heat; carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Add more boiling water, if necessary, until the water level is at least 1 inch above tops of jars. Bring water to a full boil, cover pot and process, about 15 minutes.