Mint Jelly

Spring was late arriving here in Ohio but how wonderful it is to finally feel the warmth of the sun.

I am busy preparing my garden for planting and noticed the herbs and mints are coming up.

A few years ago I had mint jelly on Lamb Chops for the first time and loved it.  But trying to find mint jelly in most grocery stores is nearly impossible.

I finally gave up the search and have since been making mint jelly at home, which is easy and just as delicious!

Mint Jelly is mildly sweet and just a little tart, with a wonderful fresh mint flavor.

And guess what?   Mint jelly is not really green. It’s actually a golden color in its natural state. Adding a couple drops of natural food coloring will give it the traditional green color, or just leave it golden.

Mint in Different Ethnic Cuisine:

There are many countries around the world using mint in cooking.  Here are just a few:

India in the classic Raita and in chutneys.

England with mint sauce and jelly.

North Africa/Middle East use it mixed with rice and other grains.

Greece and the Balkans serve mint in stuffed vine leaves.

Vietnam has mint in their national dish, Pho.

South America in their salsas.

Other Uses For Mint Jelly:

• Serve on grilled or roasted lamb
• Serve on Lamb sandwiches the next day
• Spread on toast or serve with bread or rolls
• Add as a garnish on other meat such as pork
• Use in cookies such as thumbprint, linzer, or sandwich cookies.
• Combine with fresh lime juice to make a mojito inspired glaze for grilled shrimp.
• Use mint jelly for a surprising twist on PB & J
• Combine mint jelly with a little horseradish for a pork roast glaze or garish
• Serve mint jelly and cream cheese on crackers or bagels
• Stir a teaspoon of lightly crushed mint into iced tea.
• For a refreshing cocktail, mix gin, sparkling water and crushed mint leaves. 
• Serve over chocolate or vanilla ice cream
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Which Mint To Use:

Peppermint is much stronger flavor than spearmint in all its forms.  Both have a remarkable fresh taste and are highly aromatic, especially when cut or crushed.

Spearmint (garden/common) is the first choice for savory dishes and most often the mint used for mint jelly.

Depending on the mint you use the flavor will be different for each.

Remember when using peppermint that adding too much may cause the jelly to be really strong.

Hint: You can also add 2 chopped jalapenos for a little heat.

This is a traditional mint jelly recipe made from fresh mint.

Mint Jelly

Ingredients

1 1/2 cups packed mint leaves & stems

2 1/4 cups boiling water

2 tablespoons lemon juice

1 - 2 drops all natural green food color (optional)

3 1/2 cups white sugar

1/2 (6 fluid ounce) container liquid pectin

½ pint canning jars, 2 piece lids

Preparation

Sterilize canning jars and have water bath canner simmering while preparing jelly.

Rinse off the mint leaves, and place them into a large saucepan.

Crush with a potato masher or the bottom of a jar or glass.

Add the water and bring the mint to a boil. Remove from heat, cover, and

Let stand for 10 minutes.

Strain, and measure out 1 2/3 cups of the mint liquid.

Place 1 2/3 cups mint liquid into a saucepan.

Stir in the lemon juice and food coloring if desired.

Mix in the sugar, and place the pan over medium high heat.

Bring to a boil, stirring constantly. Once the mixture is boiling, stir in

the pectin. Boil the mixture for a full minute while stirring constantly.

Remove from heat.  Skim foam off the top using a large metal spoon.

Ladle jelly into hot sterilized jars, attach the 2 piece lid and tighten to finger tip tight.

Place jars in hot water bath canner and bring to a boil over high heat.

Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil and process for 10 minutes.  Remove from canner and allow to cool. Do not tighten the caps as you may break the seal.

Store in a cool dark place until ready to use.

Yield 4 - 1/2 pint jars

PRINT THIS RECIPE 

Mint Jelly As Gifts:

If giving jelly as gifts, attached a ribbon or cute little gift tag! 
I copied this template I made onto light cream heavy stock paper, and then cut along the green lines.  I used a hole-punch to make a hole, attached a ribbon and tied the tag onto my mint jelly jar. 

MINT JELLY

From the garden of:

Use as a condiment

on pork chops, lamb chops, 
chicken or London broil, 
as a spread with peanut butter,
 drizzle over cookies, chocolate,
 or Ice Cream

Do you have other ways in which you use mint jelly?  I love to hear about them and maybe try them out, 

Elizabeth

Gift Tag Template


Other Posts:

Canning Green Beans

Homemade Chicken Stock

Canning Vegetable Soup