Mint Jelly
Capture the vibrant flavors of summer with this homemade mint jelly recipe—an elegant blend of fresh mint leaves, zesty lemon juice, and a touch of sweetness, perfect for enhancing your culinary creations. Ideal as a glaze for roasted lamb, a spread on warm biscuits, or a refreshing accompaniment to cheese platters, this recipe is simple yet irresistibly versatile. With its jewel-like hue—enhanced by optional green food coloring—and silky texture achieved through liquid pectin, this jelly is both striking and satisfying. Ready in just 45 minutes, this small-batch recipe yields 16 servings and ensures you can enjoy the invigorating taste of mint all year long. Whether you’re an avid canner or a beginner, this mint jelly is a gratifying way to preserve nature’s bounty.
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Recipe Information
Ingredients
- 2 cups (packed) Fresh mint leaves
- 2.5 cups Water
- 2.5 cups Granulated sugar
- 2 tablespoons Lemon juice
- 3 ounces Liquid pectin
- 3 drops Green food coloring (optional)
Instructions
Rinse the fresh mint leaves thoroughly under cold water. Pat them dry with a clean towel.
Tear the mint leaves into smaller pieces and place them in a medium-sized saucepan. Add the water and bring it to a boil over medium heat.
Reduce the heat and let the mixture simmer for 10 minutes. Remove the saucepan from the heat and allow the mixture to cool slightly, about 10 minutes.
Strain the mint infusion through a fine-mesh sieve or cheesecloth into a bowl, pressing down on the leaves to extract as much liquid as possible. Discard the leaves.
Pour the strained liquid back into the saucepan. Stir in the sugar and lemon juice, and place the saucepan over medium heat. Stir until the sugar has completely dissolved.
Bring the mixture to a full rolling boil (one that cannot be stirred down). Add the liquid pectin and stir constantly while boiling for 1 minute.
If desired, stir in the green food coloring to give the jelly a vibrant appearance.
Remove the saucepan from the heat and skim off any foam from the surface of the jelly using a spoon.
Carefully pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean and seal with sterilized lids and rings.
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal and preserve the jelly.
Let the jars cool completely at room temperature. Once cooled, check the seals; the lids should not flex when pressed.
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within 1 month.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 573.4 g | 209% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 525.8 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1538 mg | 118% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 3181 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
