Processing: Water Bath Canner 10 minutes
Storage: Pantry (12 months)
Yield: 7-8 cups per batch
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
  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
≤ 2 cups
5 minutes
10 minutes
15 minutes
  • 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.
  • 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.
  • 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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