Using Mint

… Speaking of flower beds, all along the border of one of my gardens is a cluster of mint. It is just lovely. This weekend, the girls and I collected some as I want to dry some for tea for the winter (but sadly, just after I harvested some mint, a roaring lawn mower made its way through the patch and now there is just stubble left behind). I also wanted to try out this recipe for mint jelly.

Now, a few years ago, I read about mint jelly and thought that sounded just awful!

But this year, I’m not sure why, it sounded intriguing, interesting and perhaps a fun way to use the mint I have growing around the house. I also imagined a chocolate cake with mint jelly in between layers – I think that sounds delicious … what do you think? Chocolate mint … yes, please! Or homemade bread, toasted with the jelly spread lightly on top, accompanied with a cuppa tea?


Yes, I think mint jelly was in order.

It was quite simple to make, as far as jams and jellies are concerned. The hardest part was trying to make it with a baby on hip …



Would you like to try the recipe?

Here it is (I, however, doubled this recipe it and it turned out fine):


Mint Jelly

1 1/2 cups of fresh mint leaves and stem
21/4 cups of boiling water
1 drop of green food coloring (option, but it not a pleasant color otherwise)
3 1/2 cups of sugar
1 package of liquid pectin

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 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.

Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over 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, and skim foam off the top using a large metal spoon. Scoop the jelly into clean jars, wipe off rims carefully and place lids on.




In your water bath pot, bring your water to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. 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, cover the pot, and process for 10 minutes.

Listen for the “popping” sound of processed jars, after you have removed them from the canning pot. I think they are rather pretty, don’t you?  My daughter mentioned that, paired with a pretty jar of last week’s strawberry jam, it would make a lovely Christmas gift. I tend to agree.




July 22, 2016 - 10:03 pm

Jenn It was amazing with lamb! You should reconsider raising some, I can show you the ins and outs of acquiring some for little money, they are much less work than goats!

July 20, 2016 - 11:59 pm

Auntie Chris for natural green food colour, just boil some some raw organic spinach for a few minutes remove spinach and eat it. boil and reduce liquid and add to jelly. Done to perfect green

July 20, 2016 - 7:00 pm

admin Jen,I was thinking of doing jalapeno mint as well. Apple mint was another I thought of trying. Did you enjoy it with your lamb?

July 20, 2016 - 7:00 pm

admin Yes, I have tried it. It is good! I liked it on homemade bread this morning ….
Mom, yes, I would like to try lamb. 🙂

July 20, 2016 - 6:48 pm

Brenda Clair (Gigi’s Mom) Gillian, it looks beautiful and refreshing!! Now you need to learn to cook lamb because it pairs well with it. 🙂

July 20, 2016 - 5:33 pm

Chipmunk Have you tried it? If so, how was it? I’ve never had mint jelly, but have a boatload of chocolate mint and some orange mint.

July 20, 2016 - 1:37 pm

Jenn Last summer, I made Apple mint jelly- it was awesome too!

July 20, 2016 - 12:13 pm

Rachel This looks soooo refreshing! I remember my grandmother making mint jelly when I was little.