Mint Jelly Recipe

Mint Jelly Recipe
Staff Writer
Mint Jelly

Joyce Oudkerk Pool

Mint Jelly

Just as good for "dainty" company sandwiches of cucumber/tomato/watercress, Black Forest ham, or Greek gyros as for basting that perfect lamb for grilling or roasting. 

Click here to see Jams & Jellies Made Easy. 


  • ½ cup tightly packed mint leaves
  • ½ cup vinegar
  • 1 cup water
  • 3 drops green food coloring (optional)
  • 3 ½ cups sugar
  • 1 package powdered pectin


In a medium saucepan, combine the mint leaves, vinegar, water, and food coloring, if using. Add sugar, stir, and bring to a rolling boil over medium-high heat for 15 minutes, stirring constantly. 

Add pectin and return to a boil for ½ minute, stirring constantly. Strain mint leaves and pour jelly into sterilized jars. Cover tightly. 

Mint Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Mint Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.