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Homemade Mint Jelly from the Garden

Expecting a frost any night now, I already picked most of the herbs lingering in our garden and have them drying for use this winter, but I wanted to try making some mint jelly with the last of our mint.

I remember my grandmother making it when I was a little girl, but it's something I've never tried doing myself.

I searched the internet for a recipe and settled on this one which is a conglomeration of a few I found that looked interesting.  The results were nothing short of delicious.

As with anything else you make with your own hands from fresh ingredients you grow yourself, the store bought version can't compete.

(scroll down for printable recipe) 


Homemade Mint Jelly from the Garden

(yield four 1/2 pint jars)

1 1/2 Cups fresh mint leaves
3 1/4 Cups water
1/2 teaspoon fresh squeezed lemon juice
1.75 ounces pectin
3 1/2 Cups sugar

Rough chop the mint leaves and measure, packing tightly. Add to the 3 1/4 cups water in a saucepan and bring to a rapid boil, then cover and let stand for ten minutes.Strain and measure out three cups of liquid, and pour back into the saucepan. 

Add the lemon juice and a few drops of green food coloring (optional, only if desired) and whisk in pectin. Bring back to a boil and then whisk in the sugar.Once the mixture reaches a rapid boil,  cook for an additional minute or two and then pour into sterilized canning jars and process for ten minutes.




The jelly makes a wonderful accompaniment to lamb obviously, but is also excellent used in the center of my Thumbprint Cookies.


Homemade Mint Jelly


Yield: Four 1/2 pint jars
Author: Source: Fresh Eggs Daily

If you grow mint, you'll love this recipe for mint jelly.

ingredients:

  • 1-1/2 Cups fresh mint leaves
  • 3-1/4 Cups water
  • 1/2 teaspoon fresh squeezed lemon juice
  • 1.75 ounces pectin
  • 3-1/2 Cups sugar

instructions:

  1. Rough chop the mint leaves and measure, packing tightly. Add to the water in a saucepan and bring to a rapid boil, then cover and let stand for ten minutes.
  2. Strain and measure out three cups of liquid, and pour back into the saucepan. Add the lemon juice and a few drops of green food coloring (optional, only if desired) and whisk in pectin. 
  3. Bring back to a boil and then whisk in the sugar.
  4. Once the mixture reaches a rapid boil, cook for an additional minute or two and then pour into sterilized canning jars and process for ten minutes.
Created using The Recipes Generator

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