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Have you tried this recipe?

Mint jelly recipe

Try this great mint jelly recipe! Mint can be grown in your own garden and turned into jelly for canning.
Makes about 4 half-pints.

You'll need half-pint-canning jars with bands and new lids and a large cooking pot or canner. Sterilize jars while working with jelly mixture.


1 1/2 cups of fresh mint leaves and stems, washed

4 to 6 drops of green food coloring

2 1/4 cups water

3 1/2 cups sugar

2 Tbsp. lemon juice (in the bottle)

3-ounce pouch of liquid pectin

*Make sure mint is washed clean. Chop finely. Combine with water in a saucepan. Bring to a boil and remove from heat. Cover and let stand for 10 minutes. To remove the mint, strain through cheesecloth (triple layer) or jelly bag. Add food coloring.

Combine 1 3/4 cups of mint juice, lemon juice, and sugar in a 4-quart saucepan. Bring to a boil over high heat while stirring frequently. Add liquid pectin and continue stirring until you return to a full boil. Boil 1 minute. Remove from heat and fill hot 1/2 pint jars with mixture. Do not fill to the top, leave about 1/4-inch headspace. Place hot lids on jars and screw on bands. Process in boiling water canner for 5 minutes.
For Mint Jelly check ot this site too
you can also freeze the mint in ice cubes OR you can dry it by hanging bunches in a warm dry place. Store in dark glass and it should last for a year.