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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 88 |
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This festive-looking jelly from Naomi Giddis of Two Buttes, Colorado, can be served with lamb or used as a dessert topping. With its bright-green color, the jelly makes a great gift, too. Ingredients:
4-1/2 cups water |
3 cups packed fresh mint, crushed |
7 cups sugar |
1/4 cup lemon juice |
2 to 4 drops green food coloring |
2 pouches (3 ounces each) liquid pectin |
Directions:
1. In a large saucepan, bring water and mint to a boil. Remove from the heat; cover and let stand for 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid).
2. In a Dutch oven, combine the sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cover and stir for 1 minute. Add pectin; return to a boil. Cook and stir for 1 minute. Remove from the heat; let stand for 5 minutes.
3. Skim off foam. Pour hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water canner. Yield: 11 half-pints.
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