How To Can Mint Jelly With Denali Canning

Directions

1. Start by prepping your jars, and lids.

   

2. Wash mint, finely chop the leaves and stems (or crush), put in a pot with the water. Bring to a boil for about 10 minutes. Remove from heat, strain out and discard mint.

   

3.  Measure out 1 and ⅔ cups of the mint liquid and place it back in the saucepan.  Add lemon juice, stir well.

   

4. Add sugar and set heat to high. Make sure to stir constantly and bring the mixture to a boil. Once the mixture is boiling, add pectin. Boil for one minute then remove from heat. If there's a lot of scum, you can skim it off by dragging the edge of a small piece of paper towel over it to pick it up, or try to remove it with a spoon.

5. Ladle the hot mixture immediately into jars leaving ½ inch headspace. Debubble with a bubble remover tool and wipe your rims clean.  Cover with two-piece  Denali lids. Screw bands on.

6. Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 10 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!