How to Can Mint Jelly
This post may contain affiliate links.
I’ve been growing spearmint for herbal tea for several years now, but until recently I have never tried making jelly with it. Mint jelly is very easy to make and has a wonderfully delicate mint flavor.
Canning mint jelly is very easy too, I even have a video for you if you’ve never canned anything before or are new to making jelly. Mint jelly is now one of my favorite top 10 easy homemade jelly recipes for beginning canners.
Step by Step Canning Video
New to boiling water canning? Canning mint jelly doesn’t have to be hard. This video will show you how to make mint jelly step by step.
Mint Jelly Recipe
2 c. fresh spearmint leaves
4 c. water
5 c. sugar
2 tbsp. lemon juice
1 box powdered pectin*
Green food coloring
*Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon. Six tablespoons of this pectin is the equivalent to one box of Suregel pectin. This is the ONLY way to buy pectin inexpensively if you are going to buy a lot of it (like I do!).
Wash and sterilize your jars, lids, and screw bands. The easiest way to do this is run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot. Place your boiling water canner filled with water on the stove to start heating up.
Use only fresh spearmint leaves that have not been treated with any pesticides. Chop finely.
Wash spearmint leaves and place leaves and water in a stock pot. Bring to a boil. Remove from heat and let sit for 10 minutes.
Pour the liquid through a fine mesh strainer. Add liquid if necessary to equal 4 cups. Return liquid to stock pot.
Add green food coloring until you achieve the desired color (optional). Add lemon juice.
Stir in the pectin, then bring to a rolling boil that cannot be stirred down. Stir in sugar. Add 1 tsp. margarine or butter to reduce foaming, if desired.
Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Quickly ladle jelly into prepared canning jars, within 1/4 inch from the tops of the jars. You can easily measure the head space with this inexpensive canning funnel.
Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a gentle boil. Process jars for 10 minutes.
Remove jars from boiling water canner and place upright on a towel on the kitchen counter to cool completely. After jars are cool, check seals by pressing middle of lid with finger.
If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year.
Note: It can take from several hours up to several days for jelly to set, so if it doesn’t set right away, don’t disturb it and give it time to set. If after a couple of days it’s still not set, then follow these instructions.
Yield: 3 pints or 6 half-pints
Related Jelly Recipes
- rose petal jelly
- rootbeer jelly
- mountain dew jelly
- apricot jelly
- pear jelly
- chokecherry jelly
- grape jelly
- pomegranate jelly
- lilac jelly
- dandelion jelly
Did You Try this Recipe?
Follow my canning and preserving board on Pinterest.