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Tuesday, December 11, 2012

Mint Jelly from the Garden


Expecting a frost any night now, I already picked most of the herbs lingering in our garden and have them drying for use this winter, but I wanted to try making some mint jelly with the last of our mint.




I remember my grandmother making it when I was a little girl, but it's something I've never tried doing myself.  I searched the internet for a recipe and settled on this one which is a conglomeration of a few I found that looked interesting.  The results were nothing short of delicious. As with anything else you make with your own hands from fresh ingredients you grow yourself, the store bought version can't compete.


Mint Jelly from the Garden
(yield four 1/2 pint jars)

1-1/2 Cups fresh mint leaves
3-1/4 Cups water
1/2 teaspoon fresh squeezed lemon juice
1.75 ounces pectin
3-1/2 Cups sugar


Rough chop the mint leaves and measure, packing tightly.  Add to the water in a saucepan and bring to a rapid boil, then cover and let stand for ten minutes.  

Strain and measure out three cups of liquid, and pour back into the saucepan.  Add the lemon juice and a few drops of green food coloring (optional, only if desired) and whisk in pectin.  Bring back to a boil and then whisk in the sugar.


Once the mixture reaches a rapid boil,  cook for an additional minute or two and then pour into sterilized canning jars and process for ten minutes.


The jelly makes a wonderful accompaniment to lamb obviously, but is also excellent used in the center of my Thumbprint Cookies.






15 comments:

  1. Thanks for the recipe post and pics. Can you use any kind of mint (like lemon balm, chocolate mint, spearmint) or is a certain type better than others? Thanks

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    1. I used spearmint but I would think chocolate mint would taste really good. My husband weed whacked all our chocolate mint unfortunately so that wasn't an option! Lemon balm I'm not sure but its in the mint family so I can't see what not.

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  2. Thanks for sharing . Nice photo looks and sounds YUMMY ! Have a good day !

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  3. Going to try this for sure!

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  4. I bet that is delicious Lisa!Thank you for sharing!
    xx
    Anne

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    Replies
    1. It really is so much better than storebought. I will be sharing a cookie recipe on Saturday that uses the jelly so check back.

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  5. This would be divine in the cookies! Nice!

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  6. This looks wonderful! I have some mint I'm trying to overwinter inside, so the moment it looks like I have enough I'll give this a try.

    Thanks so much for sharing it on today's Waste Not Want Not Wednesday :)

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  7. Your post of this Mint Jelly Recipe has made me so happy. I hadn't thought of it in a while. An old co-worker use to share it with us. So good to be reminded of her and her jelly(so good. I didn't realize the recipe was so simple.

    Thank you I found this post through the Wicked Good Link-up.

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  8. Isn't that mint jelly just so beautiful to look at! I love thumbprint cookies. My daughter and I were just talking about making some yesterday. I usually use apricot jelly and chocolate but mint jelly sounds good too!

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  9. This sounds really great. I was looking for a jelly to make with "homemade pectin", that is, the pith from lemons, and this sounds perfect. So glad I found this post.

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  10. This Mint Jelly looks lovely and I'm sure smells wonderful, too !
    Will have to place it in my cookbook for next
    summer !
    Rose

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  11. I made your mint jelly today - still waiting for it to settle a bit more, but it is YUMMY! I'm hiding it in the back of my fridge so no one else eats it.

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  12. I'm going to try this recipe using pomona's universal pectin. It's a little more expensive, but you don't need all that sugar for it to jell. Thank you for this recipe.
    I normally use my mint in smoothies

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  13. Lisa, love mint jelly but have never made it! Thanks for joining the 'jam'. Cheers

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Lisa of Fresh Eggs Daily
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