Fresh Mint Jelly

1. 1

   Place the mint in the jar of a blender with 2 cups water; blend for 10 seconds, until the mint is finely chopped.

2. 2

   Place in a medium saucepot; bring to a boil.

3. 3

   Remove from the heat; steep for 45 minutes to infuse the flavor.

4. 4

   Strain into a bowl through a fine-mesh strainer lined with damp cheesecloth, squeezing out all liquid to yield 1 3/4 to 2 cups liquid.

5. 5

   Return the mint water to a clean saucepan; add the lemon juice and sugar.

6. 6

   Bring to a boil; cook for 1 minute; skim the surface.

7. 7

   Add the pectin; return to a full boil; cook 1 minute more.

8. 8

   Remove from heat; stir in the food coloring.

9. 9

   Skim the surface.

10. 10

    Pour into an 8-inch-square baking pan; let cool on a rack.

11. 11

    Cover with plastic wrap; chill overnight.

12. 12

    Run a paring knife around edges to loosen the jelly from the pan.

13. 13

    Slice into 1/2-inch cubes; use an offset spatula to lift them from pan, and transfer to a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.