Mint jelly (with liquid or powdered pectin) — NCHFP
Jam/Jelly/Spread canning recipe published by USDA / National Center for Home Food Preservation (United States).
Ingredients
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
Canning method
- 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
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Recipe Notes
Source: USDA / National Center for Home Food Preservation
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: USDA / National Center for Home Food Preservation. USDA Complete Guide to Home Canning, 2015 revision. SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://nchfp.uga.edu/papers/guide/GUIDE07_HomeCan_rev0715.pdf Guide PDF: https://nchfp.uga.edu/papers/guide/GUIDE07_HomeCan_rev0715.pdf Yield as published: About 3 or 4 half-pint jars.