Mint Jelly

Today was a beautiful day of cutting the grass (yes it takes us two days) and trimming branches.  My husband asked me to “tend to the mint”–he seriously sounded like Pa on Little House on the Prairie.  I smiled.  What to do with so much mint?


  • Prep: 15 min. + standing Process: 10 min.
  • Yield: 88 Servings

Taken from:


  • 4-1/2 cups water
  • 3 cups packed fresh mint, crushed
  • 7 cups sugar
  • 1/4 cup lemon juice
  • 2 to 4 drops green food coloring
  • 2 pouches (3 ounces each) liquid pectin


  • In a large saucepan, bring water and mint to a boil. Remove from the heat; cover and let stand for 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid).
  • In a Dutch oven, combine the sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cover and stir for 1 minute. Add pectin; return to a boil. Cook and stir for 1 minute. Remove from the heat; let stand for 5 minutes.
  • Skim off foam. Pour hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water canner. Yield: 11 half-pints.
Sterilizing jars in 275 degree oven for 20 minutes
Adding 4 drops of green food coloring
Processing the jars

Watch the video for a special surprise–wait for it!  Listen for the “pop!” and seal!  (top, right jar in video)




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