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Oregon's Favorite Jam and Jelly

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Certo Mint Jelly

1 3/4 C mint infusion (about 1 1/2 C firmly packed fresh
mint leaves with stems)
2 1/4 C water
2 T lemon juice
few drops green food coloring
3 1/2 C sugar, measured into separate bowl
1/2 t butter or margarine( optional, helps cut down on foaming)
1 pouch certo fruit pectin

Bring boiling water canner, half full of water to a simmer.
Place lids in a pot of hot water and let stand until ready to 
place on top of jars.

Wash mint leaves and stems, finely chop or crush.  Place in
pot and add water. Bring to a boil.  Remove from heat and let
stand 10 min.  Place 3 layers of damp cheesecloth or jelly bag
in a large bowl.  Pour infusion into cheesecloth.  Close, hang and
let drip into bowl until dripping stops. Press gently.

Measure 1 3/4 C prepared infusion into a 6-8 quart pot. ( If needed
add up to 1/2 C water to make measure. Add lemon juice and color.
Stir sugar into infusion, add butter. Bring to a full rolling boil. ( A boil
that doesn't stop when stirred) Stirring constantly

Stir in pectin quickly,  Return to full rolling boil and boil exactly 1 min.
Stir constantly.  Remove from heat, stir and skim for 2-3 minutes.

Spoon the hot jam into hot half pint canning jars.  Leave 1/4"
head space at the top.  Wipe the jar rims (any product on the top
of the jars will stop them from sealing)  Place lids on jars and put
into hot water bath.  Water should cover jars by 1-2".                          
Bring water bath to a boil and process jars for 5 min.  Remove to
a draft free area and allow to cool.  To check for seal, press middle
of lid.  If it springs back product is not sealed and will need to be
refrigerated.

 

 

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541-247-9738
28744 Hunter Creek Loop, Gold Beach  OR  97444

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 Made one batch at a time,  
Homemade jam and jelly