Ingredients
Scale
- 2 cups fresh mint leaves, packed 🍃
- 2 cups granulated sugar 🍚
- 1 cup water 💧
- 1/2 cup white wine vinegar or apple cider vinegar 🍾
- 1 package (approx. 1.75 oz) powdered fruit pectin 🧪
- 1 tablespoon fresh lemon juice 🍋
- Pinch of salt 🧂
- 2 small sterilized jars (or more) 🫙
- Optional: a drop of green food coloring (if desired) 🎨
- Kitchen tools: saucepan, fine mesh sieve, ladle, spoon 🍲🥄
Instructions
- Sterilize jars and lids by boiling or running through a hot dishwasher cycle and set aside to keep warm 🫙.
- Rinse the mint leaves and gently pat dry. Remove any discolored leaves and lightly chop the mint to release oils 🍃.
- In a medium saucepan combine water and chopped mint. Bring to a gentle simmer, cover, and remove from heat. Let steep for 15 minutes to extract mint flavor 💧🍃.
- Strain the mint infusion through a fine mesh sieve or cheesecloth into a clean saucepan, pressing gently to extract liquid. Discard solids 🧺.
- Add the sugar, vinegar and a pinch of salt to the strained liquid. Stir to combine, then return to a rolling boil over medium-high heat 🍚🍾.
- Once boiling, stir in the powdered pectin quickly and continuously. Boil hard for 1–2 minutes (follow pectin package timing if different), stirring constantly to activate the pectin 🧪🥄.
- Remove from heat and stir in the lemon juice and food coloring if using. Skim any foam from the surface with a spoon for a clear jelly 🍋🎨.
- Carefully ladle the hot jelly into the warm sterilized jars, leaving about 1/4 inch headspace. Wipe rims, seal with lids, and let cool to room temperature 🫙🥄.
- Refrigerate for at least 4 hours (overnight preferred) until fully set. Jelly will thicken as it chills. Store in the refrigerator for up to 3 weeks 🍃❄️.
- Serve chilled with roast lamb, cheese boards, scones or spread on toast for a bright minty boost 🥖🧀.