Canned Mint Jelly
Brian E. Nahodil
Ingredients1 h 20 m servings 38
- Mix the mint, water, vinegar, and sugar together in a heavy-bottomed pan over medium-high heat; quickly bring to a boil while stirring. Immediately remove from heat; stir the food coloring and pectin into the mixture. Return the pan to the heat; bring to a full boil for 30 seconds. Immediately remove from heat. Strain the mixture through 2 layers of damp cheesecloth.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the strained liquid into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat; carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Per Serving: 38 calories; 0 9.8 0 0 < 1 Full nutrition
ReviewsRead all reviews 4
I thought the taste was pretty good. Can def note the apple cider vinegar. Most people who tried it said it was "very minty" ... which I think is good but not everyone agreed. I liked it so m...
I love making jams & jellies. This is an easy and delicious mint jelly....wonderful w/rack of lamb. Beautiful color too. The correction should be the size of the canning jars used....small 4 o...
Following the recipe exactly as I usually do, I get only (and presisely) 3 jars of jelly with this recipe. Would it be possible that 3 cups of water are required?