LOCATION: Recipes >> Preserving >> Mint Jelly 05
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Mint Jelly 05
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Mint Jelly
1 1/2 to 2 cups herb leaves and young stems, washed
2 cups water
3 3/4 cups sugar
3 tablespoons lemon juice or vinegar
1 pouch liquid pectin
Place leaves and water in a food processor and chop well, being
careful not to let the mixture turn into a paste. Place in a
good-sized saucepan and bring to a boil. Once it has boiled, take
the pan off the heat and cover; let the herbs sit for 15 minutes.
Strain the leaves out with a fine mesh sieve and/or cheesecloth
and discard. Place the strained liquid back in the cleaned pan
and add acid (lemon juice or vinegar) and sugar. Bring to a boil,
stirring. When the mix comes to a rolling boil (one that cant be
boiled down), add the pectin. Bring to a boil, let boil 1 minute
exactly, then pour into sterilized jars and process. Makes about
4 half-pints.
This recipe works with mint, basil, flavored sages, rosemary, pretty
much anything.
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