Mint Jelly

Name: Mint Jelly
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 48
Cuisine: Global
Ingredients: 237 grams packed peppermint leaves; 1 teaspoons butter; 170 grams pouches each) liquid fruit pectin; 3 drops green food coloring; 1 kgs sugar; 473 milliliters water; 255 milliliters white vinegar

Mint Jelly could be just the gluten free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 133 calories, 0g of protein, and 1g of fat. This recipe serves 48. Not a lot of people really liked this condiment. From preparation to the plate, this recipe takes approximately 30 minutes. If you have vinegar, butter, liquid fruit pectin, and a few other ingredients on hand, you can make it. Mojito Jelly - Lime and Mint Jelly, Mint Jelly, and Mint Apple Jelly are very similar to this recipe.

Instructions

In a Dutch oven, bring mint and water to a boil. Boil for 1 minute.

Ingredients you will need

Water

Mint

Equipment you will use

Dutch Oven

Remove from the heat and pour though a fine sieve, reserving mint liquid. Discard leaves.

Ingredients you will need

Mint

Equipment you will use

Sieve

Return liquid to pan.

Equipment you will use

Frying Pan

Add the sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pectin pouches; bring to a full rolling boil. Boil for 1 minute, stirring constantly.

Ingredients you will need

Vinegar

Butter

Pectin

Sugar

Remove from the heat; skim off foam.

Add food coloring.

Ingredients you will need

Food Color

Carefully ladle into hot sterilized half-pint jars, leaving 1/4-in. head space.

Equipment you will use

Ladle

Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Ingredients you will need

Water

Or, cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks or freeze for up to 12 months.)