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Classic Mint Jelly

Name: Classic Mint Jelly
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 24
Cuisine: American
Ingredients: 2 cups sugar; 1 1/2 teaspoons Pomona's Universal Pectin; 2 cups packed chopped fresh mint leaves and stems; 1 cup apple cider vinegar; 2 cups water; 2 teaspoons calcium water (included in the Pomona's packet)

If you're planning to serve grilled or roasted lamb for Easter dinner, skip the neon green store-bought mint jelly and whip up this simple homemade version. Mildly sweet and pleasingly tart, it bursts with fresh mint flavor.

35 min total 5 min prep 30 min cook 24 68 cal

Ingredients

24 serv.

2 cups sugar
1 1/2 teaspoons Pomona's Universal Pectin
2 cups packed chopped fresh mint leaves and stems
1 cup apple cider vinegar
2 cups water
2 teaspoons calcium water (included in the Pomona's packet)

Instructions

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1 Whisk the sugar and pectin together in a medium bowl. Set aside.
2 Put mint leaves and stems in a large, heavy-bottomed pot and crush them gently with a wooden spoon. Add vinegar, water, and calcium water and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return to a boil. Boil hard for one minute.
3 Pour jelly through a cheesecloth-lined fine-mesh strainer into a large bowl. Discard mint leaves. Pour jelly back into pot and return to a boil. Remove pot from heat. Ladle jelly into hot, sterilized jars and process in a hot water bath for 20 minutes.