Mint Jelly

How to Make Mint Jelly

1. Prep the jars and equipment

   Wash 4 half-pint canning jars, lids, and rings in hot soapy water, then rinse very well.

   Keep the clean jars warm in a 200°F oven or a pot of barely simmering water.

   Fill a deep pot or canner with enough water to cover the jars by at least one inch.

   Bring this water to a gentle simmer so it is ready when the jelly is cooked.

2. Make the mint infusion

   Rinse the mint leaves well, then gently pat them dry with a clean kitchen towel.

   Roughly chop or tear the mint and place it in a medium saucepan with the 2 ¼ cups water.

   Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 1 minute.

   Remove the pan from the heat, cover, and let the mint steep for about 15 minutes.

3. Strain and measure the mint liquid

   Line a fine-mesh strainer with cheesecloth and set it over a large measuring cup or bowl.

   Pour the hot mint mixture through the strainer and let it drain without pressing on the leaves.

   You should have about 2 cups of clear mint liquid; if needed, top up with water to 2 cups.

4. Add lemon, color, and pectin

   Pour the measured mint liquid into a clean medium saucepan and stir in the lemon juice.

   If using, add a drop of green food coloring and stir until the color looks even and soft.

   Sprinkle the powdered pectin into the pan, whisking well so it dissolves with no dry lumps.

   Bring the mixture to a full rolling boil over medium-high heat, stirring so it does not scorch.

5. Cook the jelly with sugar

   Add the sugar all at once and stir until it is completely moistened and starting to dissolve.

   Return the mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.

   Remove the pan from the heat, then quickly skim off any foam from the surface with a spoon.

6. Fill the jars

   Use a canning funnel to ladle the hot jelly into warm jars, leaving about ¼ inch of headspace.

   Wipe the rims clean with a damp cloth, then center the lids and screw on the rings fingertip tight.

7. Process the jelly

   Lower the filled jars into the simmering water bath, making sure they are covered by at least one inch.

   Increase the heat and bring the water to a steady boil, then process the jars for 10 minutes.

   Turn off the heat, let the jars rest in the water for 5 minutes, then carefully lift them out.

8. Cool, check, and store

   Set the jars on a towel-lined counter and let them cool undisturbed for 12 to 24 hours.

   Check that each lid has sealed, then label the jars and store them in a cool, dark place.

   Refrigerate any jar that did not seal properly and use that one first.