Canning Mint Jelly

I grow mint in my garden and love how its fresh scent permeates the air!   When people think of mint, they think of cocktails and desserts.  Well, today I am posting two yummy ways to enjoy mint in your main course!  So let’s get started…

Mint Jelly Canning Recipe

Makes approx. 4 half-pints

Mint jelly is an awesome compliment to lamb, pork chops and roasted duck.  It makes for an excellent glaze on any roast and even freshens up vegetables when tossed with green beans or peas!  And yes, melting it over ice cream is divine!

Ingredients

• 1 1/2 cups of firmly packed mint leaves
• 2 1/4 cups of water
• 2 tbsp. lemon juice
• 3 1/2 cups of granulated sugar
• 1 pouch of liquid pectin
• 2-4 drops natural green food coloring
  
  

Instructions

1. Combine the mint leaves with water in a medium saucepan. Bring to a boil, then remove from heat and let steep for 10-15 minutes (longer for a stronger flavor). Strain the mixture, setting the mint leaves aside, and return the liquid to the saucepan.
2. Stir in the lemon juice and sugar. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar.
3. Add the liquid pectin and return to a full boil, cooking for 1 minute. Remove from heat and skim off any foam. Add a few drops of natural food coloring for visual appeal if desired.
4. Pour the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Place lids and rings on each jar and hand tighten. Process in a boiling water bath for 10 minutes. Do not start the timer until the water is at a full rolling boil.

How to Use the Strained Mint Leaves

I didn’t have the heart to throw it away….so I decided to make a Mint Basil Pesto sauce I could use that evening for dinner. So I cleaned up the canning items, wiped down my cutting boards and got my small food processer out of the cupboard. And away I went…

Mint Basil Pesto.  Pesto sauces are great for any meal and can be used with pastas or meats – or both! In this case, I decided to enjoy this pesto on top of chicken, namely because I already defrosted chicken for that evening’s dinner. However, get creative and enjoy it how you would traditionally use pesto!

I headed to my herb garden on my back deck and picked about 12 cinnamon basil leaves and 6 sweet basil leaves. Oh, and I couldn’t help but pick 4 Italian oregano leaves as well! Yum! Using a colander, rinse and clean in cold water.

I then used 4 whole garlic cubes, a dash of extra virgin olive oil, 3 tablespoons of freshly grated parmesan, and a pinch of salt and pepper. I dumped everything into my small food processor and pulsed that baby until I was satisfied with the texture. 

Place your pesto either directly onto your dish and enjoy or store it in the fridge in a covered glass dish for later. Later that day when I started preparing dinner, I simply placed the pesto atop each chicken breast, drizzled extra virgin olive oil and squeezed a half of lime over each breast, then covered and popped it in the oven. I let it cook slow at 375 degrees for an hour and a half – then removed the foil and let it crisp for about 10 minutes.

I sure hope you enjoyed my fun way to can mint jelly and create a sassy mint basil pesto to boot!  Feel free to freeze your pesto too!!

Enjoy~
The Canning Diva
www.canningdiva.com