Kitchen Table: Mint Jelly


| June/July 1994


Makes about 3 pints

Other herbs may be substituted for the mint in this recipe. Fresh or dried Rober’s Lemon Rose geranium leaves give it a light rose flavor and a honey gold color.

• 2 cups firmly packed fresh mint, or 1 ounce dried
• 4 cups water (for dried herbs use 41/3 to 41/2 cups water)
• 2 2/3 cups sugar
• 1 package Sure-Jell Light Fruit Pectin

1. If using fresh herbs, wash the leaves and stems. Finely chop or crush and place in sauce­pan. Add the water and bring quickly to a boil. Remove from heat, cover, and let stand 10 minutes. Strain.

2. Measure 33/4 to 4 cups of this mint tea. Mix 1/4 cup sugar and the fruit pectin in a small bowl, then stir the mixture into the tea. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in the remaining sugar. Bring back to a full boil and boil 1 minute longer, stirring constantly. Remove the pan from the heat. Skim off any foam.

3. Fill clean canning jars (prepared according to package directions) immediately to within 1/8 inch of the top. Wipe jar rims and threads. Cover quickly with lids, and screw the bands on tight. Process in a boiling water bath with 2 inches of water over the tops of the jars. Process 10 minutes for half-pints and 15 minutes for pint.





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