Mint Jelly

Ingredients

• 1½ cup firmly packed fresh mint leaves with stems
• 2¼ cup water
• 2 tbsp fresh lemon juice
• few drops green food coloring
• 3½ cup 1 1/2 pounds sugar
• 1 pouch liquid fruit pectin

Method

1. To prepare the infusion, wash the mint leaves and stems. Place in a 6- or 8-quart saucepot and crush the leaves with a wooden spoon. Add the water and bring quickly to a boil. Remove from heat, cover and let stand 10 minutes. Strain and measure 1 3/4 cups of the liquid into the saucepot. Add the lemon juice and food coloring.
2. To make the jelly, thoroughly mix the sugar into the mint infusion. Place over high heat and bring to a boil, stirring constantly. Immediately stir in the fruit pectin. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon.
3. Ladle quickly into hot sterilized jars (jars submerged in water and boiled for 11 minutes), filled to within 1/8 inch of the tops. Wipe the jar rims and threads. Cover with two-piece lids. Screw the bands tightly and process 10 minutes in a boiling-water canner.

Notes

Good for serving with lamb, chicken or turkey. Yield: about 3 1/2 cups or 4 half-pint jars.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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