Mint Jelly

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1-3/4cups  mint infusion (buy about 1-1/2 cups firmly packed fresh mint leaves with stems)
2-1/4cups  water
2Tbsp.  fresh lemon juice
2drops  green food coloring
3-1/2cups  sugar, measured into separate bowl
1/2tsp.  butter or margarine
1pouch  CERTO Fruit Pectin

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CERTO® Mint Jelly

photo by:kraft
Water steeped with fresh mint leaves, lemon juice, sugar and pectin are cooked briefly then processed in a canner for jars of refreshing mint jelly.
time
prep:
1 hr
total:
3 hr 30 min
servings
total:
About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
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What You Need

1-3/4
cups  mint infusion (buy about 1-1/2 cups firmly packed fresh mint leaves with stems)
2-1/4
cups  water
2
Tbsp.  fresh lemon juice
2
drops  green food coloring
3-1/2
cups  sugar, measured into separate bowl
1/2
tsp.  butter or margarine
1
pouch  CERTO Fruit Pectin

Make It

 

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

WASH mint leaves and stems; finely chop or crush. Place in saucepan; add water. Bring to boil. Remove from heat; cover and let stand 10 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.

MEASURE exactly 1-3/4 cups prepared infusion into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.) Add lemon juice and food coloring. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.