Mint Jelly Recipe

There’s something extra satisfying about turning fresh herbs from your garden into beautiful jars of jelly. 

Around here, mint jelly is more than just a pantry treat—it’s part of our seasonal rhythm, and a tasty way to stretch the usefulness of our medicinal garden.

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We started growing mint a few years ago as part of our plan to build a simple, homegrown medicinal pantry.  It was one of the first herbs we added because it is super easy to grow.

A few leaves in tea can help with digestion, soothe headaches and even ease stress.  Mint tea is one of our nightly routines for helping the family sleep.

One little patch of mint provided us with enough tea to last through the winter.  

Since we knew mint could grow everywhere, we decided to try our hand at mint jelly.  Now we are hooked.  It is a fun way to use what we grow and keep the kids hands full and working all summer long.

Choosing the Right Mint

You might not know, but there are a lot of varieties of mint.  Each one has its own unique flavor and smell.  Some mints are strong and cool, while others are softer and sweeter.  So picking the flavor that is right for your jelly is important.

On our homestead, we grow peppermint and chocolate mint.  Peppermint is cool and fresh and great for tea.  It smells like peppermint but has a hint of chocolate flavor to it.  

For making jams and jellies, you can really use any type of mint based on how you want your jelly to taste.  Mix it up try peppermint but you could even find an orange mint for a little mix up.

When picking mint, look for bright green leaves, strong smelling leaves and fresh, healthy stems.

Tips for Making Mint Jelly

Gather all the necessary canning equipment. Make sure you have:

• water bath canner or a large pot for boiling water
• canning jam jars with lids and bands
• jar lifter for safely removing hot jars
• funnel for easy pouring

Make sure to sterilize your canning jars. Check out our post on How to Prep Jars for Canning.

You'll also need:

• 2 c. fresh mint, firmly packed
• 4 ½ c. water
• 5 ½ c. sugar
• 1 pkg pectin
• 2 drops green food coloring
• Optional: 2 Tbsp lemon juice

Canning Mint Jelly

Finely chop mint leaves and add to a saucepan with water. Bring to a boil. Stirring regularly. Remove from heat. Add a lid and allow to stand for 15-20 minutes.

Strain liquid through several layers of cheesecloth. Optional: Stir in 2 drops of food coloring.

Take 4 c. of strained liquid and place in a saucepan. Add lemon juice. Stir 1 pkg. of pectin into mixture and bring to boil. Bring to a rolling boil. Add sugar to saucepan. Return to rolling boil and boil for 1 minute exactly. Remove from heat.

Skim off any foam with a spoon. Ladle into clean and sterilized jars. Cover with lid and rings. Water batch can for 5 minutes. Adjust processing time based on altitude.

Remove jars and place on a clean cloth on the countertop for 24 hours. Label and store.

VIDEO:  How to Make Mint Jelly

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Creative Ways to Enjoy Mint Jelly

Mint jelly tastes great with lots of foods.  you can try it with lamb but we like it with grilled chicken or pork.

It also tastes amazing spread on crackers with cream cheese or a warm biscuit.  You can add a little to a cheese board or use it as a glaze for veggies.

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