Mint Jelly

Mint Jelly

Great with meat and poultry—lamb is the traditional favorite.


about 2 pints jelly


  • 2 cups (2 to 3 bunches) fresh mint leaves, packed
  • 2 1/2 cups water
  • 2 tablespoons lemon juice
  • green food coloring (optional)
  • 3 1/2 cups Domino® Granulated Sugar
  • 1 packet liquid pectin


Wash mint leaves and place in a large saucepan; mash. Add water. Bring to a boil. Remove from heat, cover pan and let stand 10 minutes. Strain and discard solids. Add lemon juice and a few drops of green food coloring (if desired) to remaining liquid. Measure out 1 3/4 cups of this mixture.
In a large saucepan, combine liquid and sugar. Bring to a boil, stirring constantly. Stir in pectin; return to full boil for one minute, stirring constantly. Remove from heat. Skim foam.

Ladle into 3 hot, sterilized canning jars, leaving 1/4 inch head space. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil for 15 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.