Mint Jelly

I like growing mint in places I would step onto! It is a weed and will take over a garden, so growing  it in places you don’t mind it wild or  being crushed at times makes perfect sense. Spearmint, chocolate mint and regular mint are three variations I have growing around my hot tub. They grow until it reaches deep winter in January or February. I also love having mint jelly  or mint sauce with lamb. I use fresh mint as a rub for lamb chops


1 cup packed chopped mint leaves and tender stems
1/2 cup cider vinegar
1 cup water
3 1/2 cups sugar
5 drops of green food colouring
1/2  bottle liquid pectin

Cheese cloth is required for straining the jelly.

Sterilize Jars

How to sterilize jars.


Combine mint, vinegar, water and sugar in large saucepan.
Stir over high heat until mixture comes to a full boil that will not stir down.
Add food colouring and pectin and bring back to a full rolling boil.
Boil hard 1/2 minute.
Remove from heat and strain through a sieve lined with several thicknesses of damp cheesecloth.
Ladle into sterilized jelly glasses and seal immediately. If not using mason jars, you can use any type of sterilized glass jar and seal with plastic wrap under the recycled lid.
Cool at room temperature, then store in a cool place.
Once jar is opened store in fridge.

Yields 4-8 oz bottles.

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