04-07-2004, 11:16 AM
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.
Ingredients:
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.
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.
Ingredients:
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.