MINT JELLY BY EDDIE

Eddie Jordan

By
@EDWARDCARL

Mint jelly is easy to make and is good to have on hand when your grilling.. Spread some Mint Jelly on your steak or chicken. Yummy. Put some on your brisket. It's great on lamb chops and ham.


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Serves:

Makes 4 half pints

Prep:

20 Min

Method:

Canning/Preserving

Ingredients

1 1/2 c
fresh mint leaves packed
2 Tbsp
lemon juice
2 1/4 c
water
2
drops green food coloring
3 1/2 c
sugar
1/2 pkg
liquid pectin

Directions Step-By-Step

1
Rinse off the mint leaves and place them into a large sauce pan. Crush with a potato masher or the bottom of a glass. Add water and bring the mint to a boil. Remove from heat cover and let stand for 10 minutes, strain and measure out 1 2/3 cup of mint.
2
Place the pan over high heat, bring to a boil stirring constantly. Once the mixture is boiling stir in the pectin. Boil the mixture for a full minute while stirring constantly.
3
Remove from heat and skim off any foam using a large METAL spoon. Transfer the mixture to hot sterile jar's and seal.
4
Bring water bath canner to a boil over high heat. Lower the jar's into the canner using the jar lifter leave a 2 inch space between the jar's. Pour in more water if necessary until boiling.
5
The eater level should be at least 1 inch above the top jar's Bring water to full boil. When water starts bioling time for 10 minutes

About this Recipe

Main Ingredient: Spice/Herb/Seasoning
Regional Style: American