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mint jelly

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Fresh and colorful, this is the perfect condiment to serve with lamb. It can also be used to make cookies such as thumbprint, linzer, etc.

yield 4 jars -250 ml
prep time 10 Min
cook time 20 Min
method Canning/Preserving

Ingredients For mint jelly

  • 2 c
    fresh mint (packed), washed and chopped
  • 3 c
    cold water
  • 1/2 tsp
    lemon zest, finely chopped
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 1 3/4 oz
    (50 g) packet pectin
  • 3 1/2 c
    granulated sugar
  • 1/8 tsp
    pure peppermint extract
  • 4-5
    drops green food coloring (commercial or natural)

How To Make mint jelly

  • 1
    In a large saucepan, add mint, pour in water and add lemon zest. Stir well and bring to a boil. Cover, turn off the heat and let it sit for 20 minutes.
  • 2
    Meanwhile, place a fine sieve over a bowl lined with cheesecloth; set aside.
  • 3
    Remove from heat and strain mint mixture through the prepared sieve. Gather the cheesecloth and gently but firmly, squeeze it to extract more juice; discard it. Return liquid to a saucepan and add lemon juice.
  • 4
    In a large bowl, add pectin and sugar; stir well. Add sugar mixture to infused mint mixture. Add peppermint extract and a few drops of green food coloring. Stir again and bring the mixture to a boil; cook for 2 minutes. If there’s foam on top, skim it off with a spoon. Reduce heat to medium and cook for 10 minutes.
  • 5
    Transfer mint mixture to prepared jars and process them in a water bath for 15 minutes.
  • 6
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_vMLEY0uwhI
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