I must admit I am NOT a mint fan, but my father is raising lambs so since we get some free lamb from time to time and since my mint is the only herb in my garden doing well this year, I thought I would give some mint jelly a try. This recipe made 5 half pints.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- While you are warming up your jars and lids, bring the water and mint leaves to a rolling boil. Then cover the pot and turn off the heat for 10 minutes and let the leaves steep. Then pour the mint water through a cheese cloth (I used a thin washcloth over a strainer) until you have 1 3/4 cups of liquid.
- Then add this liquid, lemon juice and sugar to the pot and bring to a rolling boil that can not be stirred down. Then add the liquid pectin and food coloring and stir while boiling for 1 minute. Then remove from heat and skim any foam off the top.
- Then fill warmed jars leaving 1 inch head space at the top, add the lids and rings and process in a water bath for 10 minutes.
- I am not a fan of food coloring but this brown color did not look very minty to me so I added 3 drops of green food coloring.