Mint Jelly

00:35:00 Makes 4 (1-cup/250-mL) jars
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3 3 Reviews
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Makes 4 (1-cup/250-mL) jars

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Make It

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  • Crush mint leaves. Place in large saucepan; add water. Bring to boil on medium-high heat. Remove from heat; cover and let stand 10 min. Strain through cheesecloth-lined strainer or jelly bag.
  • Measure exactly 2 cups strained infusion into large saucepan. Add sugar, lemon juice and food colouring. Bring to full rolling boil on high heat; boil 1 min., stirring constantly. Remove from heat. Immediately stir in pectin. Stir and skim foam for 5 min.
  • Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

Food Facts

Many varieties of mint, such as peppermint, spearmint, apple jelly and pineapple mint, can be used to make jelly. Look for them in your local nursey or grow your own.


  • Makes 4 (1-cup/250-mL) jars

Nutritional Information

Serving Size Makes 4 (1-cup/250-mL) jars
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fibre 0g
Sugars 11g
Protein 0g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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