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Mint Jelly Recipes

Copyright © 2007 AllFreeCrafts.com

by Jane Lake

Mint jelly is a versatile condiment, which makes it a natural gift in a jar. Traditionally used as an accompaniment to lamb, mint jelly also complements ham or pork very well. For guests, serve a dollop of mint jelly on the top of a pear or peach half for a refreshing taste and pleasing gourmet touch on the side of each dinner plate.

Easy Mint Jelly

1 cup of mint leaves, washed, then dried on paper towels

4 cups apple juice

4 cups white sugar

1 box powdered pectin

5 or 6 drops green food coloring

Combine mint leaves, apple juice, food coloring and pectin in a large saucepan. Bring to a boil and stir in sugar until dissolved. Boil for two minutes, remove from heat and skim off foam. Pour into sterile jars, leaving 1/8 inch headspace. Wipe jar rims, adjust lids and rings. If desired, process in a hot water bath for five minutes.

Note: You can finely chop the mint leaves and leave them in the jelly, or wrap the whole leaves in a cheesecloth bag and remove before packing the jelly in jars.

Apple Mint Jelly

4 cups apple juice

1 cup mint leaves

1/2 tsp butter or margarine

1 sprig of mint for each jar

few drops of green food coloring (optional)

Bring an infusion of mint leaves and apple juice to a rapid boil; boil hard for five minutes. Add sugar, butter and food coloring. Boil for about 10 minutes, stirring constantly, until jelly reaches 222 degrees on a candy thermometer, or until jelly stage.

Test jelly by placing a sample spoonful on a cold dish (chilled in the freezer). The sample should reach jelly consistency in a few minutes.

When jelly stage is reached, remove jelly from heat, skim off foam, and pour into hot, sterile jars. If desired, place a mint sprig in each jar before adding the jelly. Wipe jar rims, cap and seal.