Mint Jelly

If you want to try canning, this mint jelly recipe is a great place to start. Using just a handful of ingredients—fresh mint, sugar, lemon juice and pectin—this jelly comes together quickly and needs only 10 minutes of processing in a water bath. It tightens up as it sets, leaving you with a jammy, spreadable jelly with a bright green color that comes from a dash of green food coloring.

Known mainly as a condiment for lamb recipes, mint jelly is far more versatile than you might think. Spread it over grilled salmon, add it to a cheese board or mix it into a salad dressing as a sweetener. Plus, homemade jelly and jams make great gifts to keep on hand.

Mint Jelly Ingredients

• Mint: For the best flavor, use fresh mint, like spearmint or peppermint. Mint grows abundantly, so even if you don’t have any yourself, chances are your neighbor does.
• Sugar: Sugar sweetens the jelly and works with the pectin to firm it up. It also helps create a hostile environment for bacteria in canned items, so do not skimp on the sugar.
• Lemon juice: Lemon juice plays an essential role in canning recipes. The acid helps the jelly set and ensures it’s safe to can in a water bath. Use bottled lemon juice instead of fresh lemon juice for the safest canning practices.
• Green food coloring: A little goes a long way with food coloring, so don’t overdo it! As the recipe calls for, just two to four drops will give it the bright green color this jelly is known for.
• Liquid pectin: Pectin is the key ingredient in jellies and jams, helping them thicken to a spreadable consistency. Some jellies use fruit that has natural pectin, and therefore don’t require any additional. You need the liquid pectin for this mint jelly.

Directions

Step 1: Steep the mint

Combine the mint and water in a large saucepan and bring to a boil. When it reaches a boil, remove the pan from the heat and let it stand, covered, for 15 minutes. When it’s done steeping, strain the mint from the water, reserving 3-1/3 cups liquid and discarding the rest.

Editor’s Tip: Don’t over-steep the mint, or it will become bitter.

Step 2: Make the jelly base

In a Dutch oven, combine the sugar, lemon juice, food coloring and reserved mint liquid. Bring to a boil, then cook and stir for one minute. Add the pectin and return to a boil. Cook and stir for one more minute. Remove from the heat and let stand for five minutes.

Step 3: Can the jelly

Skim off any foam from the top. Ladle the hot liquid into sterilized, hot half-pint jars, leaving 1/4 inch of headspace. Wipe the rims clean, then center the lids on the jars and screw the bands on until they’re fingertip tight. Place the jars in a canning pot with simmering water, ensuring that the jars are entirely covered with water. Cover the pot, bring the water to a boil, and then process the jelly for 10 minutes. Remove the jars from the water and allow them to cool.

Editor’s Tip: An important rule of canning 101 is to sterilize your jars and lids before using them. Run them through a dishwasher or boil them in your canning pot for 10 minutes before filling.

Mint Jelly Variations

• Make refrigerator jelly instead: If you want to make this mint jelly but don’t want to worry about the canning part, you can always make refrigerator jelly. Follow the directions through Step 2, then store your mint jelly in the fridge instead of canning it. It will last for up to a month.
• Spice it up: Mint jelly recipes are great with a little heat. In Step 2, add some sliced jalapenos or other spicy types of peppers to give your mint jelly a kick.

How to Store Mint Jelly

Once processed, your mint jelly will be shelf-stable and ready to store in your pantry. After opening it, store it in the fridge.

How long does mint jelly last?

Unopened mint jelly can be stored on the shelf for up to one year. Once opened, it can be stored in the fridge with the lid on tight for up to three months.

Mint Jelly Tips

Why did my mint jelly turn white?

There are a few reasons why your mint jelly might have turned white. The first and most dangerous is that it’s a sign of mold, especially if the jar has been open for over a month and the white stuff is fluffy and mainly on the surface. It’s time to throw it out! White spots throughout the jelly, and not just on top, could be crystallized pectin. The texture may be affected and it could be safe to eat, but it’s best not to take chances. You should throw it out.

Can you decrease the amount of sugar when making mint jelly?

When canning, you really need to stick to the recipe, especially regarding sugar and acid. Because mint jelly doesn’t contain fruit with natural pectin, don’t change the amount of sugar unless you plan to make a refrigerator jam instead.

How do you use mint jelly?

Once you know how to make mint jelly, you’ll find lots of ways to use it. Spread it over grilled or roasted meats (like the traditional leg of lamb) or serve mint jelly with fish, like grilled salmon steaks or trout. Use it in a marinade or salad dressing for a layer of minty sweetness. Mint jelly elevates a grilled cheese sandwich or a charcuterie board—it’s a perfect pairing for many cheeses and cured meats.

What if I’m making mint jelly at a high altitude?

If you’re canning at a high altitude, you’ll need to extend your cooking time. To make this mint jelly, add one minute of processing time for each 1,000 feet of additional altitude.