Lisa Atwood, Rebecca Courchesne, Rick Field

Mint Jelly

Preparation info
  • Makes

    7 or 8

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

You don’t need to remove the mint leaves from the stems, as the latter will enhance the flavor of the jelly. Use peppermint or spearmint, or try another variety, such as orange bergamot. Although the green food coloring is optional, without it the jelly will be gold-brown.

Ingredients

  • 2 bunches fresh mint
  • 4 cups (32 fl oz/1

Method

Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.

Roughly chop the mint, including the stems. Place in a large nonreactive saucepan and add the pectin and vinegar. Bring to a boil over high heat and cook, stirring frequently, for 5 minutes. Stir in the sugar and return to a boil. Reduce the heat to medium