clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mint Jelly Recipe

  • Author: Mavis Butterfield



11/2 cups packed fresh mint leaves
2 tbsp. lemon juice
21/4 cups water
1 drop green food color {optional}
31/2 cups sugar
3 fluid ounces of liquid pectin {1 pouch}


Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place washed mint leaves in a saucepan.  Crush with a potato masher.  Add water and bring mixture to a boil for about 10 minutes.
Remove from heat and strain out mint leaves.  Measure out 1 and 2/3rd cups of the mint liquid and place it back in the saucepan.  Add lemon juice and food coloring.  Stir well.

Add sugar and turn on heat to high.  Stir constantly.  Bring the mixture to a boil.  Once mixture is boiling, add pectin.  Boil for one minute.  Remove from heat and strain foam off of the top of the mixture with a spoon.

Ladle immediately into prepared jars, filling to within 1/2 inch of tops.  Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}

Cover; bring water to gentle boil. Process for 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.