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.

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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.