The Home Stores

Mint Jelly II with liquid pectin


The definitive website on homesteading and self sufficiency.



Mint Jelly II with liquid pectin

  • 1 cup chopped mint leaves and tender stems
  • 1 cup water
  • 1/2 cup cider vinegar
  • 3 1/2 cups sugar
  • 5 drops green food coloring
  • 1 pouch liquid pectin

Yield: About 3 or 4 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare mint. Wash and chop mint. Pack solidly in a cup.

To make jelly - Measure mint into a kettle. Add vinegar, water, and sugar; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add food coloring and pectin; heat again to full rolling boil. Boil hard for 1/2 minute. Remove from heat. Skim. Strain through two thicknesses of damp cheesecloth

Pour hot jelly immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Mint Jelly in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15



Making Jelly