Best Certo Mint Jelly Recipes

Mint Jelly image

Provided by HYACINTH

Yield 32

Number Of Ingredients 6

1 ½ cups packed fresh mint leaves and stems
2 tablespoons lemon juice
2 ¼ cups boiling water
1 drop green food color
3 ½ cups white sugar
½ (6 fluid ounce) container liquid pectin

Steps:

Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 85.6 calories, Carbohydrate 22.1 g, Fiber 0.1 g, Sodium 0.8 mg, Sugar 21.9 g

Mint Jelly image

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 6

2 cups fresh mint, firmly packed
2 cups water
3 tablespoons freshly squeezed lemon juice
3 1/2 cups sugar
3 ounces liquid pectin
2 drops green food coloring

Steps:

Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.

Mint Jelly image

Provided by Chabear01

Categories Jellies

Time 1h

Yield 4 Half pints, 4 serving(s)

Number Of Ingredients 6

1 1/2 cups of fresh mint, washed and packed
3 1/4 cups water
2 -3 drops green food coloring
1/2 teaspoon lemon juice
1 (1 3/4 ounce) box pectin
4 cups granulated sugar

Steps:

Crush mint leaves (I did a rough chop). Add water. Bring to a boil.
Remove from heat, cover and let stand 10 minutes. Strain and measure 3 cups of mint infusion.
Add food coloring and lemon juice. Add Sure-Jell, dissolve and bring to a rapid boil.
Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more.
Pour into sterilized jelly glasses and seal. I processed in the steam canner for 10 minutes to insure a good seal.

Nutrition Facts : Calories 829.8, Fat 0.3, SaturatedFat 0.1, Sodium 43, Carbohydrate 214.2, Fiber 3.4, Sugar 199.6, Protein 1.2