Mint Jelly (1993)

(from Lucianolinda’s recipe box)

These recipes are from an old cook book that just fell apart, and I tried to save as many as I could

Source: Home Cookin' book

Categories: conserves, jams, jellies, preserves

Ingredients

  • 1 1/2 cups firmly packed fresh mint leaves and stems, washed
  • 2 1/4 cups water
  • 4-6 drops food coloring, if desired
  • 3 1/2 cups sugar
  • 2 Tbsp. bottled lemon juice
  • 3 oz. pouch liquid pectin

Directions

  1. Finely chop mint. Combine with water in a 2-quart saucepan. Bring quickly to a boil. Remove from heat. Cover and let stand for 10 minutes.
  2. Strain through jelly bag or triple layer of cheesecloth to remove mint. Add food coloring if desired.
  3. Combine 1 3/4 cups mint juice, sugar and lemon juice in a 4-quart saucepan. Bring to a full boil over high heat, stirring frequently.
  4. Add liquid pectin. Return to full boil, and boil rapidly for 1 minute. Remove from heat and skim off foam, if necessary.
  5. immediately fill hot, sterilized half-pint jars with mixture, leaving 1/4 inch headspace. Wipe jar tops and threads clean. Place hot jar tops and screw bands on firmly. Process in boiling water canner for 5 minutes.

  6. makes about 4 half-pints.

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