Mint Jelly

Mint Jelly

  By  , ,

October 20, 2015

  • Yields: 6 half-pint jars
Mint Jelly


1Wash 1 1/2 cups of chopped mint stems and leaves. Crush the mint, then add 3 1/2 cups of water. Bring to a boil. Remove from the heat. Hold for 10 minutes and strain through two or more thicknesses of damp cheesecloth. Add 2-4 drops of green food coloring. A part of the infusion may be replaced with apple juice for variety. Follow the procedure under Making Jelly.


3 cups mint infusion

1 package Mrs. Wages® Fruit Pectin Home Jell®

4 cups sugar


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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