Mint Jelly

 

 

Prep time : 2 hours  ... Cooking time : 30 minutes   Standing time : 1 hour 15 minutes      Makes 10  half pints

 

3  .............cups firmly packed young mint leaves , finely chopped

4-1/2 ........cups water

3 ...............cups sugar

1 ...............package (1-3/4 ounces) powdered light fruit  pectin

1/2 ............teaspoon butter

2 ...............drops green food coloring (optional)

 

 

1 )   In a large saucepan over high heat  , bring mint  and water to a boil . Remove from heat  ; stir well  and set aside covered for 1 hour .

2 )    Line a large sieve  with 4-inch thickness of cheese cloth  and set over a large bowl . Pour in mint mixture . When dripping has ceased , discard leaves  (do not press solids in sieve). Measure mint infision  and add enough  water to total 4-1/2 cups . Pour back into sauce pan .

3 )    In a small bowl , combine 1 cup of the sugar  with the pectin . Slowly stir  sugar-pectin mixture  into mint fusion . SStir in butter  to reduce foaming  and add food coloring  , if desired . Bring mixture  to a full rolling boil over high heat  , stirring constantly .

4 )    Quickly stir  in remaining  2 cups of sugar  and return to a rolling boil , stirring constantly . Boil 1 minute  exactly  , stirring conatantly .

5 )     Remove from the heat  , skim off form  and ladle into sterilized  half-pint canning jars  , leaving 1/2-inch head space . Wipe rims  , seal jars  , and process for 15 mintues  in boiling  water bath . Cool and test  for airtight seals . Label and store in a cool , dark place .

 

 

My family love different flavors of jellies  . It's easy to try different herb flavors  , I grow  herbs year-round  and you can too .

 

BASIIL-CHILI JELLY :

Prepare as didected  for mint jelly ... substituting basil for mint  and adding 1 finely chopped jalapano pepper in step 1 ... also makes 10 half paints .

 

ROSEMARY JELLY :

Prepare as directed  for mint jelly  , substituting  rosemary for mint .

Heart healthy