Fresh Mint Jelly Recipe
1-1/2 cups fresh mint
2 tablespoons lemon juice
1/2 cup sugar
1/2 bottle Certo Pectin
Green Food Coloring
Rinse the mint (stems and leaves) Place in large pot and crush with a masher.
Add 2-1/4 cups of water and bring to a boil over high heat.
Remove from the heat, cover and let stand for 10 minutes.
Add the lemon juice and a couple drops of food coloring and mix.
Add the sugar and mix well.
Put pot back on stove and bring to a boil over high heat, stirring constantly.
Once it comes to a boil, stir in the Certo all at once and mix.
Bring this mixture to a rolling boil, and boil for 1 minute, stirring constantly.
Remove from the heat, skim off foam with a metal spoon and quickly pour into hot sterilized jars.
Seal with hot lids.
This recipe is by Jeanne Kinney of Marstons Mills
It won 1st prize at the Barnstable County Fair in 1988.
A very good Mint Jelly Recipe for those who like to can!
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The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books.
In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends’ and neighbors’ gardens) into everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium “Capers,” Onion Marmalade, Spiced Brandy Plums, Elixir of Sage, plus a pantryful of other jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces.
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