Mint Jelly a Success

My mint jelly was a success, a work of art. Hence the beautiful water color inspired by the jelly.  My first attempt at canning and my first attempt at dry brush painting… in PhotoShop.
My recipe is below.

Prepare your canning jars. I suggest you go to the “Ball” canning site.  You’ll find a series of pdf files about canning basics. This is were I started. Also searching YouTube will give you some videos you can follow.

Recipe for Mint Jelly

• 1 and a half to 2 cups of firmly packed mint leaves
• 4 Tbls. fresh lemon juice.  I like my jelly tart, you may want to use only 2 Tbls.
• 3 1/2 cups organic fine cane sugar
• 2 1/4 cups boiling water
• 1  pouch (3oz) Certo liquid fruit pectin.

Strip the leaves from the mint shafts and wash. Chop coarsely and place in a sauce pan. Muddle the mint leaves with a potato masher to release their essence. Pour the boiling water over the leaves and bring back to boil. Remove from the heat, cover and let stand 10-15 minutes.  Strain the liquid.

Pour 1 3/4 cups of the mint infused liquid back into the sauce pan. Add the sugar and lemon juice.  If you want your jelly to take on the artificial color of store-bought mint jelly, add a couple of drops of green food coloring. Yick.

Bring the heat back up to dissolve the sugar. Bring the mixture to a full boil and then add the pectin quickly and return to full boil.  Continue to boil for 1 minute, stirring constantly. Remove from heat and using a spoon, skim off the foam that collects on top.

Ladle mixture into the prepared jars, (four, 4 oz jelly jars or 2 pint size canning jars). Fill to 1/8 or 1/4 inch to the top.  Clean off any spilled liquid from the mouth of the jars. Place the two-piece lid onto each jar and twist tight.

Now you’re ready to process the jelly. For more information about this process refer to the Ball site.  Basically you now place the jars into a hot water bath. Lower each jar with a jar lifter or on a rack that is lowered into the pot.  Water must cover the jar lids at least one inch. Bring water to a gentle boil and “process” for 5 minutes. If your higher than 1,000 feet. Altitude that is, you need to adjust the process time. There’s and Altitude Chart on the Ball site and usually there’s one included with the pectin.

After the jelly has processed remove the jars and let cool at room temperature for 24 hours. It’s a good idea to place the hot jars on a dish towel.  Placing them on a cold counter top could cause the jars to crack.

Sealed jars are good for a year kept in a cool dry place. Once you open a jar, keep it in the refrigerator.  It should last and stay fresh for a month. Remember there are no preservative in this jelly.  It does not have a Twinkie shelf life.

Spread on toast or biscuit with sweet butter or serve with your favorite lamb dish.