Where it's ALL about food!

Toggle Navigation

Mint Jelly Herbal Recipe

Mint Jelly Jar


Mint Jelly can be used instead of mint sauce, in the same manner as red currant jelly.


1-1/2 cups of fresh mint leaves and stems, washed
4 to 6 drops of green food coloring
2-1/4 cups water
3-1/2 cups sugar
2 tablespoons lemon juice (in the bottle)
3-ounces liquid pectin


Make sure mint is washed clean. Chop finely. Combine with water in a saucepan. Bring to a boil and remove from heat. Cover and let stand for 10 minutes. To remove the mint, strain through cheesecloth (triple layer) or jelly bag. Add food coloring.

Combine 1-3/4 cups of mint juice, lemon juice, and sugar in a 4-quart saucepan. Bring to a boil over high heat while stirring frequently. Add liquid pectin and continue stirring until you return to a full boil. Boil 1 minute.

Remove from heat and fill hot 1/2 pint jars with mixture. Do not fill to the top, leave about 1/4-inch headspace. Place hot lids on jars and screw on bands. Process in boiling water canner for 5 minutes.

You'll need half-pint-canning jars with bands and new lids and a large cooking pot or canner. Sterilize jars while working with jelly mixture.

Makes about 4 half-pints.

You may also like...

Share This Page

Back to Herbal Recipes