Fresh Mint Jelly Recipe
Ingredients
| 1 1/2 cups fresh mint leaves and stems, firmly packed | ||
| Water | 2 1/4 Cup (16 tbs) | |
| Juice of 1 lemon (2 tablespoons), strained | ||
| Sugar | 3 1/2 Cup (16 tbs) | |
| 1/2 bottle or 1 1 3/4-ounces box fruit pectin | ||
Directions
Wash mint leaves and stems thoroughly.
Place in a large saucepan and crush with a potato masher or glass.
Add water and bring quickly to a boil.
Remove from heat, cover, and let stand 10 minutes.
Strain and measure 1 3/4 cups into saucepan.
Add lemon juice and a few drops of food color if desired.
Add sugar.
Mix well.
Place over high heat and bring to a boil, stirring constantly.
Stir in fruit pectin.
Bring back to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat, skim off foam with metal spoon, and pour quickly into sterilized jars or jelly glasses, leaving 1/2 inch space at top.
Wipe any spillsfrom jar rim and immediately pour 1/8 inch hot paraffin on jelly.
Place in a large saucepan and crush with a potato masher or glass.
Add water and bring quickly to a boil.
Remove from heat, cover, and let stand 10 minutes.
Strain and measure 1 3/4 cups into saucepan.
Add lemon juice and a few drops of food color if desired.
Add sugar.
Mix well.
Place over high heat and bring to a boil, stirring constantly.
Stir in fruit pectin.
Bring back to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat, skim off foam with metal spoon, and pour quickly into sterilized jars or jelly glasses, leaving 1/2 inch space at top.
Wipe any spillsfrom jar rim and immediately pour 1/8 inch hot paraffin on jelly.
Chef
