Making Jams and Jellies
Mint Jelly II
with liquid pectin
- 1 cup chopped mint leaves and tender stems
- 1 cup water
- ½ cup cider vinegar
- 3½ cups sugar
- 5 drops green food coloring
- 1 pouch liquid pectin
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 mint. Wash and chop mint. Pack solidly in a cup.
To make jelly. Measure mint into a kettle. Add vinegar, water, and sugar;
stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil
that cannot be stirred down. Add food coloring and pectin; heat again to full rolling boil. Boil
hard for ½ minute. Remove from heat. Skim. Strain through two thicknesses of damp cheesecloth
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 "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·