(function(){function place(){var root=document.currentScript&&document.currentScript.parentElement;if(!root)return;var card=root.querySelector(‘.wprm-recipe-snippet,.wprm-recipe-container’);var nav=root.querySelector(‘.recipe-quick-nav’);if(card&&nav&&card.nextElementSibling!==nav)root.insertBefore(card,nav);}if(document.readyState===’loading’)document.addEventListener(‘DOMContentLoaded’,place);else place();})();
Mint jelly (with liquid or powdered pectin) — NCHFP
Ingredients
- 1- 3/4 cups mint juice (1 1/2 cups firmly packed fresh mint and 2 1/4 cups water)
- 3- 1/2 cups sugar
- 2 tablespoons lemon juice
- 1 pouch liquid pectin (3 oz.)
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Sterilize canning jars and prepare two-piece canning lids according to manufacturer s directions. To prepare juice. Wash mint, crush leaves and stems or finely chop. Place in saucepan, add water and bring quickly to a boil.
- Remove from heat, cover and let stand 10 minutes. (A few drops of green food coloring can be added if desired.) Strain to remove mint. Discard mint. To make jelly. Measure 1- 3/4 cups mint juice into a large saucepot. Stir in the sugar and lemon juice.
- Place on high heat, stir constantly and bring to a full boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; quickly skim off foam. Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace.
- Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Mint Jelly in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
Join the discussion
Please log in or create a free account to discuss this recipe. You will return here afterward.
Tried this recipe?
Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 3–4 half-pints.
Tested source
Preparation timeline
Crush or chop mint; boil with water and steep 10 minutes; strain and measure mint juice; add sugar and lemon juice; use liquid pectin as directed; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, strainer, jar lifter, funnel, and preserving kettle.
Visual method guide
- Prepare and measure juice or fruit exactly.
- Cook to the tested rolling-boil endpoint.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Keep the tested mint-juice, lemon-juice, sugar, and liquid-pectin proportions unchanged. Use the matching tested directions for any alternate pectin formulation.
About this recipe
An herb jelly made from a strained fresh-mint infusion, lemon juice, sugar, and liquid pectin.
Before you begin
Sterilize jars because the base process is 5 minutes. Firmly pack fresh mint before measuring; optional food coloring affects appearance only.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Traditionally pair with lamb; also use with peas, cheese, sandwiches, or savory glazes.
FAQ
Is green food coloring required? No. It is optional and does not replace any safety-critical ingredient.
Recipe context and comparison
This is an acidified herb jelly, not a fruit jelly; keep its lemon juice and infusion proportions exact.
Troubleshooting
Strain the mint infusion before measuring and ensure a full rolling boil when the recipe directs.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.