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

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.

Step 2

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Step 3

Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.

Step 4

Combine sugar, mint, water, and vinegar in a heavy-bottomed pot over medium-high heat; bring to a boil while stirring. Off heat, stir in pectin and food coloring. Return pot to heat; bring to a boil for 30 seconds. Strain mixture through 2 layers of damp cheesecloth into a bowl.

Step 5

Pour strained liquid into jars, filling to within ¼-inch of top. Run a knife or a thin spatula around insides of jars to remove air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.