Mint Jelly

4.2
(53)

This mint jelly for lamb is a traditional recipe made with fresh mint.

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14
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Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
35 mins
Servings:
32
Yield:
4 1/2-pint jars

Ingredients

  • 1 ½ cups packed fresh mint leaves and stems

  • 2 ¼ cups boiling water

  • 2 tablespoons lemon juice

  • 1 drop green food color

  • 3 ½ cups white sugar

  • 3 fluid ounces liquid pectin

Directions

  1. Rinse off mint leaves and stems; place them into a medium saucepan. Crush with a potato masher or the bottom of a jar or glass. Add boiling water; cover and let stand for 10 minutes.

  2. Strain mint mixture; measure out 1 2/3 cups mint and return to the saucepan. Stir in lemon juice and food coloring. Mix in sugar and place the pan over high heat. Bring to a boil, stirring constantly. Stir in pectin; boil mixture for 1 minute, stirring constantly. Remove from heat and skim foam off the top using a large metal spoon. Transfer mixture to hot, sterile jars and seal.

  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then 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 water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts (per serving)

86 Calories
22g Carbs
Nutrition Facts
Servings Per Recipe 32
Calories 86
% Daily Value *
Sodium 1mg 0%
Total Carbohydrate 22g 8%
Dietary Fiber 0g 0%
Total Sugars 22g
Vitamin C 1mg 6%
Calcium 3mg 0%
Potassium 10mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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