Mint Jelly

1. 1

   Step 1

   • a.Prepare Canning Equipment
   • b.Sterilize four half-pint (8 oz) canning jars, lids, and bands by boiling them in a large pot of water for 10 minutes or running them through a hot cycle in the dishwasher.
   • c.Keep the jars and lids hot in the water or dishwasher until you are ready to fill them to prevent thermal shock and cracking.
2. 2

   Step 2

   • a.Create the Mint Infusion
   • b.In a large, non-reactive saucepan, combine the chopped fresh mint, water, and apple cider vinegar.
   • c.Bring the mixture to a rolling boil over medium-high heat. Once it boils, immediately remove the pot from the heat, cover it with a lid, and let it steep for 15-20 minutes to infuse the liquid with mint flavor.
3. 3

   Step 3

   • a.Strain and Prepare Jelly Base
   • b.Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl.
   • c.Carefully pour the steeped mint mixture through the prepared sieve. Allow it to drip freely, gently pressing the mint solids to extract all the liquid. Discard the solids.
   • d.Pour the strained mint infusion back into the clean saucepan. Add the granulated sugar and salt, stirring over medium heat until the sugar is completely dissolved.
4. 4

   Step 4

   • a.Cook the Jelly
   • b.Increase the heat to high and bring the mixture to a full, rolling boil that cannot be stirred down.
   • c.Immediately stir in the entire pouch of liquid pectin and the optional green food coloring.
   • d.Return the mixture to a hard, rolling boil and cook for exactly 1 minute, stirring constantly. Use a timer for accuracy.
5. 5

   Step 5

   • a.Jar the Hot Jelly
   • b.Remove the pot from the heat. Use a metal spoon to carefully skim off any foam that has formed on the surface.
   • c.Using a ladle and a canning funnel, carefully pour the hot jelly into the prepared hot jars, leaving 1/4-inch of headspace at the top.
   • d.Wipe the jar rims with a clean, damp cloth to ensure a good seal. Center the lids on the jars and screw on the bands until just fingertip-tight.
6. 6

   Step 6

   • a.Process and Store
   • b.For long-term shelf storage, place the sealed jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Process for 10 minutes.
   • c.Carefully remove the jars and place them on a towel-lined counter. Let them cool undisturbed for 12-24 hours. You should hear popping sounds as the jars seal. Check for a proper seal (the lid center should not flex).
   • d.If not canning, allow the jars to cool completely, then store in the refrigerator for up to 4 weeks.

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