MINT JELLY

Ready in: 150
Approximately 6 half pint jars

INGREDIENTS

  • 2  cups  Fresh Mint Leaves
  • 4 1/2  cups  Water
  • 1  box (1.75oz)  Royal® Premium Fruit Pectin
  • 5 3/4  cups  Sugar
  •     Green Food Coloring to Color Preference (optional)

DIRECTIONS

  1. Tear up mint leaves and bruise with a potato masher. Place in 4-1/2 cups water. Bring to a boil. Turn off heat; cover and steep for 20 minutes. Strain using a colander or strainer.
  2. Measure 4 cups infusion and place in a 6-8 quart pot. Add food coloring and the contents of 1 box of Royal® Premium Fruit Pectin; mix until dissolved. Turn heat to high and bring to a rolling boil stirring constantly to avoid scorching. Stir in 5-3/4 cups of sugar, adding all at once. Bring back to a rolling boil stirring constantly. Boil for 1 minute. Turn off and remove from heat.
  3. Skim off any surface foam. Optionally, foam may be reserved in a clean glass or jar and stored in the refrigerator; the bubbles will breakdown to provide fresh usable jelly.
  4. Ladle into prepared jar. Wipe rim and threads. Place and center lid and screw on metal band (hand-tighten, firmly.) Process in a water bath canner for 5 minutes (please refer to USDA guidelines (http://www.uga.edu/nchfp/.)) Remove jars and place on a towel to cool. You should hear a popping sound as the jars cool. Once cool, check jars for proper seal by pushing in the center of the lid. If the lid springs back, the jar did not seal properly and will need to be refrigerated.
  5. * Note: For a stronger flavor use more mint leaves or harvest mint prior to watering.
  6. ** Note: This recipe can be used to make herbal jellies as well by substituting an herb or herb mix of your choice for the mint. Herbal jellies make an excellent snack when spread on a cracker with cream cheese or can make an excellent base for a glaze when roasting or grilling meat or poultry.
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