Herbal History Herbal History
Herbs for Beginners Cooking with Herbs

Garden Herbs

Herb Jam & Jelly


Mint Jelly

  • 1 1/2 cups of fresh mint leaves and stems, washed

  • 4 to 6 drops of green food coloring

  • 2 1/4 cups water

  • 3 1/2 cups sugar

  • 2 Tbsp. lemon juice (in the bottle)

  • 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.

Garden Herbs

  History of Herbs
  Herb Gardening
  Herbs for Beginners
  Drying & Preserving Herbs
  Indoor Herb Gardening
  Herb Garden Hints & Tips

Herbal Cooking

  Herb Chart
  Using Herbs
  Culinary Herbs
  Herb Oil and Vinegar
  Herb Teas
  Herb Candy
  Herb Jelly

Herb Simples

  Alphabetical Listing

Trade Recipes Online
Share your Recipes with others!!



Copyright 2005- Garden Herbs