Mint Jelly
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1 1/2 cups of fresh mint leaves and stems, washed
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4 to 6 drops of green food coloring
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2 1/4 cups water
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3 1/2 cups sugar
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2 Tbsp. lemon juice (in the bottle)
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3-ounce of liquid pectin
Make sure mint is washed clean. Chop finely. Combine with
water in a saucepan. Bring to a boil and remove from heat. Cover and let
stand for 10 minutes. To remove the mint, strain through cheesecloth (triple
layer) or jelly bag. Add food coloring.
Combine 1 3/4 cups of mint juice, lemon juice, and sugar in
a 4-quart saucepan. Bring to a boil over high heat while stirring
frequently. Add liquid pectin and continue stirring until you return to a
full boil. Boil 1 minute. Remove from heat and fill hot 1/2 pint jars with
mixture. Do not fill to the top, leave about 1/4-inch headspace. Place hot
lids on jars and screw on bands. Process in boiling water canner for 5
minutes.
You'll need half-pint-canning jars with bands and new lids
and a large cooking pot or canner. Sterilize jars while working with jelly
mixture.
Makes about 4 half-pints. |
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