Pineapple mint jelly
Pineapple mint jelly recipe in the canning category
Recipe 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
Recipe method:
- Prepare home canning jars and lids according to manufacturer instructions.
- Jars should be covered with water and boiled 10 minutes to sterilize.
- 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.
- 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.
- Combine mint extract, pineapple juice, lemon juice, pectin and green food coloring in a large saucepan.
- Bring to a boil over high heat, stirring constantly.
- Add sugar, stirring until dissolved.
- 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.
- Process 10 minutes in a boiling water canner.
Tags: pineapple, mint, jelly, recipe, canning, recipes, cooking