Mint Jelly
40 min
|
intermediate
|
gluten-free,
lactose-free,
low-fat,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 25 min | 40 min |
Introduction
This bright, sweet mint jelly is cool, refreshing, and full of fresh garden flavor in every spoonful.
It’s perfect for serving with roast lamb, glazing grilled meats, or adding a fun twist to simple crackers and cheese.
With pantry staples, fresh mint, and a quick cook time, this is an easy homemade condiment that feels extra special.
Ingredients (32 servings)
Ingredients:
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How to Make Mint Jelly
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Prep the jars and equipment
Wash 4 half-pint canning jars, lids, and rings in hot soapy water, then rinse very well.
Keep the clean jars warm in a 200°F oven or a pot of barely simmering water.
Fill a deep pot or canner with enough water to cover the jars by at least one inch.
Bring this water to a gentle simmer so it is ready when the jelly is cooked.
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Make the mint infusion
Rinse the mint leaves well, then gently pat them dry with a clean kitchen towel.
Roughly chop or tear the mint and place it in a medium saucepan with the 2 ¼ cups water.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 1 minute.
Remove the pan from the heat, cover, and let the mint steep for about 15 minutes.
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Strain and measure the mint liquid
Line a fine-mesh strainer with cheesecloth and set it over a large measuring cup or bowl.
Pour the hot mint mixture through the strainer and let it drain without pressing on the leaves.
You should have about 2 cups of clear mint liquid; if needed, top up with water to 2 cups.
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Add lemon, color, and pectin
Pour the measured mint liquid into a clean medium saucepan and stir in the lemon juice.
If using, add a drop of green food coloring and stir until the color looks even and soft.
Sprinkle the powdered pectin into the pan, whisking well so it dissolves with no dry lumps.
Bring the mixture to a full rolling boil over medium-high heat, stirring so it does not scorch.
-
Cook the jelly with sugar
Add the sugar all at once and stir until it is completely moistened and starting to dissolve.
Return the mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove the pan from the heat, then quickly skim off any foam from the surface with a spoon.
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Fill the jars
Use a canning funnel to ladle the hot jelly into warm jars, leaving about ¼ inch of headspace.
Wipe the rims clean with a damp cloth, then center the lids and screw on the rings fingertip tight.
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Process the jelly
Lower the filled jars into the simmering water bath, making sure they are covered by at least one inch.
Increase the heat and bring the water to a steady boil, then process the jars for 10 minutes.
Turn off the heat, let the jars rest in the water for 5 minutes, then carefully lift them out.
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Cool, check, and store
Set the jars on a towel-lined counter and let them cool undisturbed for 12 to 24 hours.
Check that each lid has sealed, then label the jars and store them in a cool, dark place.
Refrigerate any jar that did not seal properly and use that one first.
Substitutions
- Green food coloring -> fresh parsley or spinach
- Blend a tablespoon of chopped flat-leaf parsley or spinach with a little hot jelly, then strain and stir in. This keeps the pretty green color but adds a gentle, fresh herbal note instead of artificial flavor.
- Granulated sugar -> organic cane sugar
- Organic cane sugar behaves just like regular sugar here, but adds a light caramel note that tastes lovely with mint. Your jelly will still set well and stay a clear, soft green color.
- Lemon juice -> white wine vinegar
- White wine vinegar gives a sharper, more savory tang, which makes the jelly especially nice alongside roast lamb or pork. The acidity stays high, so the jelly remains safe for water bath canning.
Tips
- Pack the mint firmly, not tightly
- Packing the mint lightly into the cup gives enough flavor without making the jelly harsh or bitter.
- Use powdered pectin as written
- This recipe is calibrated for powdered pectin, so swapping liquid pectin can change the set and yield.
- Test the gel if you are unsure
- To test the gel, chill a spoon, dip it in hot jelly, then watch for the syrup to sheet together.
- Adjust for high-altitude canning
- If you live above 1,000 feet, add 5 extra minutes to the boiling water bath processing time.
- Keep your jelly crystal clear
- Avoid pressing on the mint leaves while straining, which can push cloudiness and fine particles into the jelly.
Nutrition Facts *
| Energy | 90 | kcal |
|---|---|---|
| Protein | 0 | g |
| Total Fat | 0 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my mint jelly not set?
- Most often the jelly was not boiled hard enough after adding the sugar and pectin. Make sure you reach a full rolling boil that cannot be stirred down before you start timing. If it still seems loose after cooling, let the jars rest another day before deciding to remake.
- My jelly looks cloudy; what went wrong?
- Cloudiness usually comes from pressing the mint while straining or from trapped foam on top. Next time, let the liquid drip on its own and skim the jelly thoroughly before filling jars.
- Can I reduce the sugar in this recipe?
- It is best not to reduce the sugar, because the ratio is important for both set and safe canning. For a less sweet flavor, serve smaller portions and pair the jelly with richer, more savory foods.
- Can I use dried mint instead of fresh?
- Fresh mint gives the cleanest, brightest flavor and color in this jelly. If you must use dried, use one third the amount and expect a slightly duller, more herbal taste.
- How long will the canned mint jelly keep?
- Properly processed and sealed jars keep their best quality for about one year in a cool, dark pantry. Once opened, refrigerate the jelly and try to use it within one month for freshest flavor.
Serving Suggestions
This jewel-green mint jelly brings a bright, nostalgic touch to roast lamb, pork tenderloin, or a simple cheese plate.
For a fun twist, stir a spoonful into hot tea or club soda for a refreshing minty drink.
You can also pair it with dark chocolate desserts, where the sweet herbal flavor cuts through the richness beautifully.
More pairings:
Reviews
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Angela, Kansas City, MO: This mint jelly set perfectly and tastes bright and clean, not overly herbal. The steps were easy to follow, and the texture is beautifully clear. Next time I might add one extra drop of coloring for a deeper green.
: Happy it set up perfectly for you, Angela! A single extra drop of coloring is a great way to deepen the green without muddying that clear finish.
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