If canning, sterilise your jars as per proper canning standards before beginning this recipe.Use as an accompaniment to lamb, pork on even on toast. Follow proper canning instructions for processing – usually 10 minutes in a water bath. Once the mixture reaches a rapid boil, cook for an additional 2 minutes before pouring into sterilised canning jars.

Slowly add in the sugar, whisking as you go, making sure the sugar is being stirred through and dissolves. Whisk in the pectin and bring it back to the boil. If you were adding food colouring, add it now – a few drops at a time until you get the desired colour. The longer you let it stand, the stronger the mint flavour will be.Īfter straining out the leaves, measure out three cups of the liquid and pour it back into the saucepan.Īdd the lemon juice – if you want to can this recipe, you will need to use store-bought lemon juice due to to acidity needed when canning. The leaves will then need to steep in the water, bringing it to the boil and then letting it stand. First, wash, dry and roughly chop the mint leaves. If you want to make it green, add a couple of drops of food colouring, though I prefer to keep this more natural which is why it is not green. Mint jelly is usually yellowish in colour. I used a bunch of it to make some mint extract, dehydrated another huge bunch of it and used some to make this jelly as well. Our mint plant has gone crazy over the last couple of months and desperately needed to be harvested.

Mint jelly near me