A Southern Grace: Mint Jelly

Mint Jelly


Makes 2 pints

  • 2 cups fresh mint, washed and packed
  • 3-1/4 cups water
  • 2-3 drops green food coloring, optional
  • 1 teaspoon lemon juice
  • 1 (1-3/4 ounce) box powdered pectin
  • 4 cups granulated sugar
Crush or roughly chop the mint leaves, place them in a large saucepan, and add the water; bring to a boil.
Remove from heat, cover, and let stand 10 minutes. Strain and reserve 3 cups of mint infusion.
Add food coloring, if using, and lemon juice.
Add the pectin, stir to dissolve, and bring the mixture to a rapid boil.
Add the sugar and stir occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more, stirring constantly.
Pour into sterilized jelly glasses and seal. Process in a hot water bath or store in the fridge.

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