Making Jams and Jellies
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.)
Yield: About 3 or 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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 in a Boiling Water Canner.
|Table 1. Recommended
process time for Mint Jelly in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·