Bettys Mint Jelly Recipes

MINT JELLY

Steps:

• Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
• Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

GARDEN MINT JELLY WITH A HINT OF GARLIC

Steps:

• wash mint thoroughly and divide into 2.
• take the leaves from one bunch, squeeze out the surplus water and chop finely.
• Put vinegar and sugar into a saucepan with the second bunch of mint and stir over a low heat until the sugar has dissolved.
• Bring to the boil for 1 minute.
• Strain syrup through a muslin and return to the saucepan.
• Stir in the certo, bring to the boil and boil for 2 minutes.
• Add the chopped mint, garlic and chilli.
• Allow to cool slightly to prevent the mint from floating.
• Skim, pot and cover in the usual way.

MINT JELLY

Steps:

• Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
• Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.

MINT JELLY

Steps:

• Crush mint leaves (I did a rough chop). Add water. Bring to a boil.
• Remove from heat, cover and let stand 10 minutes. Strain and measure 3 cups of mint infusion.
• Add food coloring and lemon juice. Add Sure-Jell, dissolve and bring to a rapid boil.
• Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more.
• Pour into sterilized jelly glasses and seal. I processed in the steam canner for 10 minutes to insure a good seal.