Bettys Mint Jelly Food

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MINT JELLY



Mint Jelly image

A traditional mint jelly made from fresh mint.

Provided by HYACINTH

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 32

Number Of Ingredients 6

1 ½ cups packed fresh mint leaves and stems
2 tablespoons lemon juice
2 ¼ cups boiling water
1 drop green food color
3 ½ cups white sugar
½ (6 fluid ounce) container liquid pectin

Steps:

  • Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
  • Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 85.6 calories, Carbohydrate 22.1 g, Fiber 0.1 g, Sodium 0.8 mg, Sugar 21.9 g

BETTY'S MINT JELLY



Betty's Mint Jelly image

An easy fuss free recipe from a friends mother. I had to publish it before the recipe written on a piece of paper disappears forever. It's a recipe whereby I would always have the ingredients therefore will never go without.

Provided by Tazibarn

Categories     Jellies

Time 15m

Yield 5 Small Jars, 15 serving(s)

Number Of Ingredients 4

2 cups sugar
2 cups vinegar (1/2 Brown 1/2 White Vinegar)
3 teaspoons gelatin
finely chopped mint

Steps:

  • Disolve sugar in the vinegar. Use a small amount of this mixture to disolve the gelatine. Add the disolved gelatine back into the vinegar sugar mixture. Add finely chopped mint and green food colouring if needed.
  • Pour into steralised jars and store in the fridge.

OLD FASHION APPLE-MINT JELLY



Old Fashion Apple-Mint Jelly image

Warning honey sweetened jellies require longer cooking times than sugar jellies. I have not put in amounts because the juice you get from the apples will vary. I put the proportions of the other ingredients in the directions.

Provided by Nyteglori

Categories     Jellies

Time 1h35m

Yield 1 batch

Number Of Ingredients 4

1 -5 lb apple
water
honey
fresh mint leaves

Steps:

  • Wash the apples and remove the stems and dark spots. Quarter but do not peel or core. Place in a medium size enamel pot.
  • Add just enough water to half cover the fruit. Cook over low heat until fruit is soft (about 1 hour) place cooked apples in a jelly bag and drain out the liquid. You will get more juice if you squeeze the bag but the jelly will be cloudy if you do.
  • Measure the juice. Add 1/2 c honey for each cup of juice. Boil until jelly is done.
  • To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon. Raise it about a foot above above the pot away from the steam and wait about 20 seconds. Tip the spoon so that the syrup slides off the side of the spoon. If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done. If it slides off in several separate drops cook it longer.
  • Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further.
  • Remove leaves and ladle into hot sterile jars. Seal and process in a boiling water bath for 5 minutes or as according to canners instructions.
  • For special occasions you can pour hot jelly into buttered molds.

MINT JELLY



Mint Jelly image

Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

2 cups fresh mint, firmly packed
2 cups water
3 tablespoons freshly squeezed lemon juice
3 1/2 cups sugar
3 ounces liquid pectin
2 drops green food coloring

Steps:

  • Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
  • Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.

SURE.JELL® MINT JELLY



SURE.JELL® Mint Jelly image

You can pass around the mint jelly. Or you can pass around this SURE.JELL Mint Jelly made with fresh mint leaves. (Guess which one will taste better?)

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 6

4 cups mint infusion (buy about 2 cups firmly packed fresh mint leaves with stems)
4-1/2 cups water
2 drops green food coloring
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Wash mint leaves and stems. Finely chop or crush mint. Place in large saucepan; add water. Bring to boil on medium-high heat. Remove from heat; cover and let stand 10 min. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed, hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups strained infusion into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.) Stir in food coloring.
  • Stir pectin into infusion in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

MINT JELLY



Mint Jelly image

One whiff is all it takes to tell what we grow on our farm-peppermint! Harvesting 300 acres is hard work, by the invigorating scent keeps our taste buds tuned for minty treats. I use fresh mint or mint oil frequently in my cooking and baking. Try this aromatic jelly on lamb or oven-fresh biscuits.-Kandy Clarke, Columbia Falls, Montana

Provided by Taste of Home

Time 30m

Yield about 6 half-pints.

Number Of Ingredients 7

1 cup packed peppermint leaves
2 cups water
6-1/2 cups sugar
1 cup white vinegar
1/2 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin
3 to 4 drops green food coloring

Steps:

  • In a Dutch oven, bring mint and water to a boil. Boil for 1 minute. Remove from the heat and pour though a fine sieve, reserving mint liquid. Discard leaves. , Return liquid to pan. Add the sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pectin pouches; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring. , Carefully ladle into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , Or, cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks or freeze for up to 12 months.)

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.

CERTO® MINT JELLY



CERTO® Mint Jelly image

Water steeped with fresh mint leaves, lemon juice, sugar and pectin are cooked briefly then processed in a canner for jars of refreshing mint jelly.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield Makes about 4 (1-cup) jars or 64 servings, 1 tbsp. each.

Number Of Ingredients 7

1-3/4 cups mint infusion (buy about 1-1/2 cups firmly packed fresh mint leaves with stems)
2-1/4 cups water
2 Tbsp. fresh lemon juice
2 drops green food coloring
3-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Wash mint leaves and stems; finely chop or crush. Place in saucepan; add water. Bring to boil. Remove from heat; cover and let stand 10 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
  • Measure exactly 1-3/4 cups prepared infusion into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.) Add lemon juice and food coloring. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

LIME MINT JELLY



Lime Mint Jelly image

This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. -Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Time 20m

Yield 5 half-pints.

Number Of Ingredients 7

4 cups sugar
1-3/4 cups water
3/4 cup lime juice
3 to 4 drops green food coloring, optional
1 pouch (3 ounces) liquid fruit pectin
3 tablespoons finely chopped fresh mint leaves
1/4 cup grated lime zest

Steps:

  • In a large saucepan, combine sugar, water and lime juice; add food coloring if desired. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin, mint and lime zest. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.

CREAM CHEESE MINTS



Cream Cheese Mints image

Cap off a perfect dinner with your own homemade mints. This simple recipe blends cream cheese, butter and powdered sugar for a refreshing post-meal nibble.

Provided by By Deborah Harroun

Categories     Dessert

Time 2h30m

Yield 96

Number Of Ingredients 5

1 package (3 oz) cream cheese, softened
1 tablespoon butter, softened
3 cups powdered sugar
1/4 teaspoon mint or peppermint extract
Red food color, if desired

Steps:

  • In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
  • Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
  • Flatten each ball with a fork. Let stand 2 hours or until dry.

Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g

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