Print Recipe

Pineapple Mint Jelly

RG

Ingredients

  • 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

Instructions

  1. Prepare home canning jars and lids according to manufacturer's instructions. Jars should be covered with water and boiled 10 minutes to sterilize.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Process for 10 minutes in a boiling-water canner.

Yield: about five 8-ounce jars


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