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

Keyword: Jellies, Jelly, Mint

Calories: 2788kcal

Author: S Jones

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.

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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.

Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.