Homemade mint jelly from fresh mint. You can use any variety of mint you like. For a milder taste, try spearmint; for a stronger taste, use peppermint. You may also wish to try some of the specialty varieties such as pineapple mint, etc.
Good with lamb and cheeses. Mix some with lime juice for a mojito-style glaze on grilled seafoods.
You can make this with refined white sugar (24 calories per tablespoon), with honey (17 calories per tablespoon), or sugar-free (1 calorie per tablespoon.)
Jar size choices: Either 125 ml (1/2 cup / 4 oz) OR quarter-litre (1/2 US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 2 x quarter-litre (1/2 US pint) jars
Headspace: 1 cm (1/4 inch)
Processing time: Either size jar 10 minutes
Yield: 2 x quarter-litre (1/2 US pint) jars
Serving size: 1 tablespoon
Fat: 0 g
- 30 to 40 g fresh mint, leaves and stems(1 cup packed tightly / 1 oz)
- 525 ml water (2 ¼ cups / 18 oz)
- 4 tablespoons apple cider vinegar 5% or bottled lemon juice (60 ml / 2 oz)
- 2 teaspoons calcium water
- 12 drops green food colouring
- 2 teaspoons Pomona’s Pectin powder
- 200 g refined white sugar (1 cup / 8 oz) OR 4 to 8 tablespoons (¼ cup up to ½ cup / 2 to 4 oz) honey OR 1 teaspoon liquid stevia
- Wash mint, finely chop the leaves and stems (or crush), put in pot with the water.
- Bring water and mint to a boil.
- Remove from heat, let stand 10 minutes to steep.
- Strain out and discard mint.
- Measure out 500 ml (2 cups / 16 oz) of the mint-infused water.
- Put infused water in a pot.
- Add the acid, the calcium water, and the food colouring.
- Mix the pectin powder with the sugar or the honey (see special directions below for liquid stevia), set aside.
- Bring pot contents to a boil, then add pectin and sweetener mixture.
- When pot returns to a boil, let boil for a minute.
- Ladle hot liquid into hot jars.
- Leave 1 cm (1/4 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
Liquid stevia directions
- Start the night before or a few hours in advance
- Bring the 500 ml (2 cups / 16 oz) of the mint-infused water back to a boil, either in a pot or in a microwave. (Mind the surge when removing from microwave.)
- Put that heated water into a jar, add the pectin powder, put lid on and shake well minding the hot sides of the jar.
- Shake a few more times while it is cooling.
- When cool, keep cover on and put in fridge overnight, or for a few hours, or for up to two days.
- To make the jelly: lightly spoon off any foam on the surface. Put the jar mixture in a pot, bring to a boil, add the acid, calcium water, food colouring and 1 teaspoon liquid stevia.
- Bring back to a boil, follow canning directions above.
Information about Pomona pectin.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
- Because this is made with Pomona Pectin, you can double or triple the batch as desired will no ill-effect on the set of the jelly;
- Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water;
- The pectin powder will clump if you just mix it straight into the jelly mixture; that’s why you mix it with something first;
- If you are using sugar, you can reduce the amount of sugar you use and it will not affect the set;
- What makes this recipe safe for canning is the added acidity. You can use a combination of vinegar (5% or higher) and bottled lemon juice. Bottled lemon juice is wanted for the assured acidity. Do not reduce the amount of acidity overall;
- You can reduce the food colouring, or omit it entirely, but without it the jelly will be pale brown;
- After opening, refrigerate and use within 3 weeks.
- When you are picking mint, you want fresh-growth mint which has grown in cooler weather, which can happen in the spring, or fall. Mint picked at the height of summer heat will not be that good.
Sumberg, Mary Lou. Herb Jelly. Blog post 1 August 2013. Accessed October 2016.
Developed with the direct kind assistance of Connie Sumberg.
You can make this with apple juice as the base instead of water. See blog entry for information. (We chose water to get the calories right down.)
- 24 calories, 6 mg sodium
- 17 calories, 6 mg sodium
(with liquid stevia)
- 1 calorie, 6 mg sodium
* Nutrition info provided by http://caloriecount.about.com