Mint Jelly Recipe & Canning

This is a water bath canning recipe and guide for making 4 half-pints of mint jelly. With our garden mint thriving, this is the perfect way to preserve this amazing herb. Mint jelly pairs beautifully with roasted meats like lamb, chicken, and pork. It’s also great in chocolate chip ice cream, salad dressings, and cocktails. The vibrant color makes it an ideal Christmas gift!

Wash jars, rims, and lids in warm, soapy water. Fill the canner with enough water to cover the jars while they are standing up. Boil jars and rims for at least 10 minutes before filling them with jelly. Do not boil lids, as this can compromise their sealing ability.

Wash mint, crush leaves and stems and roughly chop.

Prepare mint juice. Place chopped mint in a stainless-steel non-reactive saucepan, add 21/2 cups of water and bring quickly to a boil. Remove from heat, cover and let steep for 10-15 minutes. Strain to remove mint and discard mint leaves.

Pour 2 cups of the mint juice into a large stainless-steel nonreactive saucepan. Mix in 3 1/2 cups of sugar and 2 tablespoons of lemon juice. Heat on high, stirring frequently, until it reaches a full rolling boil. Add green food coloring to the mint juice if using.

Add liquid pectin, return to a full rolling boil, and let it boil vigorously for one minute.

Remove from heat and quickly skim off any foam.

Pour the hot jelly into hot, sterilized jars, leaving ¼ inch of headspace.

Wipe the rims of the jars with a clean, damp paper towel, then secure the lids and bands, carefully tightening them with your fingertips.

Carefully lower the jars into the boiling water bath canner, ensuring they are spaced slightly apart from each other and the canner walls. The water should cover the tops of the jars by 1-2 inches. Place the lid on the canner, and remember not to start timing until the water is fully boiling and up to temperature. For pints and half-pint jars, process for 5 minutes at elevations of 0-1,000 feet, 10 minutes at elevations of 1,001-6,000 feet, and 15 minutes above 6,000 feet. When the time is up, turn off the heat and, if possible, remove the canner from the heat source. Take off the lid and let the jars sit undisturbed in the water for 5 minutes.

After 5 minutes, carefully remove jars from the water bath and place on a kitchen towel-lined countertop. Some jars can take hours to seal; however, most will seal within 30 minutes from being removed from the canner, and some may even seal during the water bath canning process. Leave the jars undisturbed for at least 12 hours. Ensure that all jars are sealed by inspecting the tops, as they should be sucked in. If any jars don't seal, refrigerate them. Wipe the jars with a damp towel. Write the contents and date on the sealed jars and store in a cool, dry place for up to 18 months.

Enjoy! 💚🌿