Franklin County

   April 2007
 

Mint Jelly with Liquid Pectin

·         1-¾ cups mint juice  (1½ cups firmly packed fresh mint and 2¼ cups water)
·         3-½ cups sugar
·         2 tablespoons lemon juice
·         1 pouch liquid pectin (3 oz.)

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare juice. Wash mint, crush leaves and stems or finely chop. Place in saucepan,       add water and bring quickly to a boil. Remove from heat, cover and let stand 10 minutes.       (A few drops of green food coloring can be added if desired.) Strain to remove mint. Discard mint.

To make jelly. Measure 1-¾ cups mint juice into a large saucepot. Stir in the sugar and lemon juice. Place on high heat, stir constantly and bring to a full boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; quickly skim off foam.

Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.   Process pints or half-pints in a Boiling Water Bath Canner for 5 minutes at 0 to 1000 ft altitude, or for 10 minutes at 1,000 to 6,000 ft altitude.   

Yield: About 3 or 4 half-pint jars
 

Reprinted with permission of the University of Georgia. Anne Rood &Elizabeth L. Andress. 2003. Mint Jelly with Liquid Pectin.  Athens, GA:  The University of Georgia, Cooperative Extension Service
 

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08