Mint Jelly

2 x x quarter-litre jars (1/2 US pint)

Course Dessert
Cuisine American
Keyword Jelly, Mint
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 2 quarter-litre jars (1/2 US pint)
Calories 24 kcal


  • 30 to 40 g mint (fresh, leaves and stems. 1 cup packed tightly / 1 oz)
  • 525 ml water (2 ¼ cups / 18 oz)
  • 4 tablespoons cider vinegar (5% or higher, OR bottled lemon juice. 60 ml / 2 oz)
  • 2 teaspoons calcium water
  • 12 drops green food colouring (optional)
  • 2 teaspoons Pomona pectin
  • 200 g sugar (white. 1 cup / 8 oz) OR 1 cup / 50 g of Splenda® OR 4 to 8 tablespoons (¼ cup up to ½ cup / 2 to 4 oz) honey OR 1 to 1 1/2 teaspoons liquid stevia
Metric - US Customary


  1. Wash mint, finely chop the leaves and stems (or crush), put in pot with the water.
  2. Bring water and mint to a boil.
  3. Remove from heat, let stand 10 minutes to steep.
  4. Strain out and discard mint.
  5. Measure out 500 ml (2 cups / 16 oz) of the mint-infused water. (It will be brown.)
  6. Put infused water in a pot.
  7. LIQUID SWEETENERS (HONEY, AGAVE, LIQUID STEVIA, ETC): See special directions below before proceeding further.
  8. DRY SWEETENERS (SUGAR, SPLENDA, POWDERED STEVIA, ETC): Mix the pectin powder with the sugar in a small bowl or a measuring cup, set aside. Add to the pot the acid, the calcium water, and the food colouring (optional). Bring pot contents to a boil, then add pectin mixture.
  9. ALL SWEETENERS: When pot returns to a boil, let boil for a minute.
  10. If there's a lot of scum, you can skim it off by dragging the edge of a small piece of paper towel over it to pick some of it up, or try to remove with a spoon.
  11. Ladle hot liquid into hot jars.
  12. Leave 1 cm (1/4 inch) headspace.
  13. Debubble, adjust headspace.
  14. Wipe jar rims.
  15. Put lids on.
  16. Process in a water bath or steam canner.
  17. Process jars for 10 minutes; increase time as needed for your altitude.