MINT JELLY

Processing: Water Bath Canner 10 minutes
Storage: Pantry (12 months)
Yield: 7-8 cups per batch
    
Ingredients:
3 cups fresh mint leaves
4 1/2 cups water
2-3 drops green food colouring (optional)
1/4 cup lemon juice
1 packet powdered pectin
7 cups sugar
     
Method:

1. Wash mint leaves, drain and chop finely. Place mint into a saucepan with the water, quickly bring to a boil then remove from heat, cover and rest 10 minutes. Strain mint mixture, reserving mint juice and discarding mint leaves. 
2. Prepare jars by covering with water and bringing to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave the jars in the hot water until ready to fill.
3. Measure 3 1/2 cups mint juice into a large pot. Add green colouring (if using), lemon juice and pectin. Whisk well and bring to a boil.
4. Add sugar, whisk occasionally to dissolve sugar then bring jelly mixture to a rolling boil (as high a boil as possible), boiling hard for 1 minute before removing from heat and resting for 1 minute. Skim and discard foam (if any).
5. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
6. Ladle hot jelly into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims and seal.
7. Process in a boiling water bath canner for time specified in the chart (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
8. Next day: Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed. Once opened, refrigerate jelly and consume within 6 weeks. 

      

Processing Time for Mint Jelly in a Boiling Water Bath
		Processing Time
Hot or Raw Pack	Jar Volume	0 - 1,000 feet	1,001 - 6,000 feet	≥ 6,000 feet
Hot	≤ 2 cups	5 minutes	10 minutes	15 minutes

   
TIPS:

• 1 cup dried mint can be used, instead of 3 cups fresh mint;
• Refrigerating the mint juice overnight creates a clearer, jewel-like jelly;
• Lemon juice can be fresh, frozen or bottled;
• 1 packet powdered pectin = 50g JamSetta or 3tbsp Ball Classic Pectin (or similar quantity of another brand);
• Low-Sugar Version: use low/no-sugar pectin (i.e. Pomona’s or Ball No-Sugar Pectin) and reduce the sugar in this recipe down to 1/2 a cup! The jelly will have a lower yield, but a lovely flavour;
• Jar Size: up to 2-cups – we find 4oz (around 100ml) is a good size.

    
FLAVOUR IDEAS:

• Replace mint with spearmint;
• Add extra mint;
• Replace the water with apple juice or tea (i.e. Earl Grey or Green);
• Add 1-2 jalapenos to make “Hoppin’ Mint Jelly”;
• Add some dried mint flakes into the juice, if desired;
• Replace part of the fresh mint with fresh basil;
• Add ginger.

     
SERVING IDEAS:

• Glaze or marinate lamb kebabs or chops;
• Use as an ice-cream topping;
• Glaze a chocolate cake;
• Fill thumbprint cookies with mint jelly;
• Enjoy with cheese (i.e. yoghurt cheese or feta) and crusty bread.