Pineapple Mint Jelly
- 1 cup firmly packed chopped mint leaves
- 2 cups boiling water, divided
- 1 fresh pineapple (about 5 pounds)
- 2 tablespoons lemon juice
- 1 package fruit pectin
- Green food coloring (optional)
- 4 1/2 cups granulated sugar
- Prepare home canning jars and lids according to manufacturer's instructions.
Jars should be covered with water and boiled 10 minutes to sterilize.
- To prepare juice: Put mint leaves in a bowl; add 1 cup boiling water; let stand
1 hour. Press juice from mint leaves, reserving 1/2 cup mint extract, set aside.
Finely chop pineapple.
- Add 1 cup boiling water; simmer 5 minutes, covered, stirring occasionally. Crush
pineapple; simmer 5 to 10 minutes. Strain juice through a damp jelly bag or several
layers of cheesecloth. Measure 3 cups pineapple juice.
- To make jelly: Combine mint extract, pineapple juice, lemon juice, pectin and
green food coloring, if desired in a large saucepan. Bring to a boil over high heat,
stirring constantly. Add sugar, stirring until dissolved.
- Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from
heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving
1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until
a point of resistance is met fingertip tight.
- Process for 10 minutes in a boiling-water canner.
Yield: about five 8-ounce jars
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