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Mint Jelly

Yield 1 1/2 pints or 3 half pints


  • 1 cup chopped fresh mint leaves
  • 1 cup water
  • 1/2 cup vinegar
  • 3 1/2 cups sugar
  • Green food coloring
  • 1 (3-ounce) package liquid fruit pectin

How to Make It

  1. Combine mint, water, vinegar, and sugar in a flat-bottomed kettle, stirring well; bring to a rolling boil, stirring constantly. Remove from heat, and strain through a sieve. Discard mint leaves.

  2. Return strained liquid to kettle. Stir in food coloring, 1 drop at a time, until desired color is reached. Bring to a rolling boil. Add liquid pectin, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon.

  3. Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process jelly in boiling-water bath 5 minutes. Serve with lamb or other meats.

  4. Note: Let Mint Jelly stand at least one week to allow flavor to intensify.

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