Mint Jelly sparkles like a jewel in a clear glass jar. Pack it in a reusable wooden storage container wrapped with ribbon in the same shade as the jelly.
Number of servings : 10 cups
Prep time: 20 minutes
Cooking time: About 40 minutes + 13 hours cooling
Type of meal : | Main Courses | Main Courses
Special diet :
3 cups firmly packed young mint leaves, finely chopped
4-1/2 cups water
3 cups granulated sugar, divided
1 package (1-3/4 ounces) powdered light fruit pectin
1/2 teaspoon butter
2 drops green food coloring (optional)
Processing time: 10 to 15 minutes
- In a large saucepan over high heat, bring mint and water to a boil. Remove from heat, stir well, and set aside, covered, 1 hour.
- Line a large sieve with 4 thicknesses of cheesecloth and set over a large bowl. Pour in mint mixture. When dripping has ceased, discard leaves (do not press solids in sieve). Measure mint infusion and add enough water to total 4-1/2 cups. Pour back into saucepan. In a small bowl, combine 1 cup of the sugar with pectin. Slowly stir sugar-pectin mixture into mint infusion. Stir in butter to reduce foaming and add food coloring, if desired. Bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir in the remaining 2 cups sugar and return to a rolling boil, stirring constantly. Boil 1 minute exactly, stirring constantly.
- Remove from heat, skim off foam, and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars, and process in a boiling water bath for 10 minutes (15 minutes for altitudes above 6,000 feet). Remove jars from water bath, let cool for 12 hours, and test for airtight seals. Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate jelly and serve within 3 weeks.
Hint: Wire-edged ribbon (available at craft and sewing stores) makes it easy to tie beautiful bows. If you want to make the ribbon a permanent decoration, glue separate pieces to the top and bottom of the container so it can be opened without untying.