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Mint Jelly

(1 Votes)


  • 1 1/2 to 2 cups herb leaves and young stems, washed
  • 2 cups water
  • 3 3/4 cups sugar
  • 3 tablespoons lemon juice or vinegar
  • 1 pouch liquid pectin

Place leaves and water in a food processor and chop well, being careful not to let the mixture turn into a paste. Place in a good-sized saucepan and bring to a boil. Once it has boiled, take the pan off the heat and cover; let the herbs sit for 15 minutes. Strain the leaves out with a fine mesh sieve and/or cheesecloth and discard. Place the strained liquid back in the cleaned pan and add acid (lemon juice or vinegar) and sugar. Bring to a boil, stirring. When the mix comes to a rolling boil (one that cant be boiled down), add the pectin. Bring to a boil, let boil 1 minute exactly, then pour into sterilized jars and process. Makes about 4 half-pints. This recipe works with mint, basil, flavored sages, rosemary, pretty much anything.

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