With so much mint growing, we harvested a bunch of it to make a double batch of this easy to make, yet so delicious, mint jelly.

Mint Jelly

Our mint plant has gone crazy over the last couple of months and desperately needed to be harvested. I used a bunch of it to make some mint extract, dehydrated another huge bunch of it and used some to make this jelly as well. Mint jelly is usually yellowish in colour. If you want to make it green, add a couple of drops of food colouring, though I prefer to keep this more natural which is why it is not green. To make this jelly, you will need:

2 cups mint leaves
4 cups water
2 TBSP lemon juice
1.75 oz (50g) pectin
3 ½ cups sugar

This recipe is quite simple. First, wash, dry and roughly chop the mint leaves. The leaves will then need to steep in the water, bringing it to the boil and then letting it stand. The longer you let it stand, the stronger the mint flavour will be.

After straining out the leaves, measure out three cups of the liquid and pour it back into the saucepan.

Add the lemon juice – if you want to can this recipe, you will need to use store-bought lemon juice due to to acidity needed when canning.

If you were adding food colouring, add it now – a few drops at a time until you get the desired colour.

Whisk in the pectin and bring it back to the boil.

Slowly add in the sugar, whisking as you go, making sure the sugar is being stirred through and dissolves. Once the mixture reaches a rapid boil, cook for an additional 2 minutes before pouring into sterilised canning jars. Follow proper canning instructions for processing – usually 10 minutes in a water bath.

Use as an accompaniment to lamb, pork on even on toast.

More Jam & Jelly Recipes

How to Make Mint Jelly

With so much mint growing, we harvested a bunch of it to make a double batch of this easy to make, yet so delicious, mint jelly.

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Course Jellies

Ingredients

2 cups mint leaves
4 cups water
2 TBSP lemon juice
1.75oz (50g) pectin
3 1/2 cups sugar
1/2 tsp butter, optional

Instructions

First, wash, dry and roughly chop the mint leaves.
Add the leaves and the water to a large saucepan.
Bring to the boil. You can crush the leaves with a potato masher to get more flavour if you wish.
Turn off the heat and let stand for at least 10 minutes. If you want a stronger mint flavour, let it stand for up to 30 minutes.
Strain the leaves out, measuring 3 cups of the liquid as you do.
Add the 3 cups of liquid back into the saucepan with the lemon juice and food colouring (add drops until you get the desired colour) if adding. Add the butter, if using.
Whisk in the pectin and bring the mixture back to the boil.
Slowly add in the sugar, whisking as you go, making sure the sugar is being stirred through and dissolves. Once the mixture reaches a rapid boil, cook for an additional 2 minutes before pouring into sterilised jars.
If canning, make sure to follow proper canning instructions for processing - usually 10 minutes in a water bath.

Notes

If canning, sterilise your jars as per proper canning standards before beginning this recipe.
After pouring into your sterilised jars, wipe the rim clean, add the lid and ring until finger tight and water bath process.
When measuring the mint leaves, gently pack them into a one cup measuring cup.
Whenever making jam or jelly, use a very large pot as they do have a tendency to increase in volume, causing them to spill over the edges.
The butter is not necessary, but it does help with the foam onto of jams and jellies. If you don't use it, that's okay, you may want to skim the top of the jams and jellies to remove and discard any foaming that occurs. Only use pure butter, margarine will not work.
I have only used dry pectin, not liquid pectin. Using a liquid pectin may produce a runny jelly.
Jellies should not be placed in the freezer. It will ruin all your hard work.
If you want to can this recipe, you will need to use store-bought lemon juice due to to acidity needed when canning.

Keyword Jellies, Jelly, Mint

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