Wednesday, January 4, 2012

Pineapple Mint Jelly

I wish I had posted this when I had actually made it, but I didn't. I had made this when I had some leftover pineapple juice after a recipe, to be honest I can't remember what recipe, but that is neither here nor there. I also was in the hey day of my garden and had mint growing out the ying yang!! I am somewhat of a novice canner. I just love trying new recipes and this pineapple mint is excellent on toast...which is the picture on the left. BUT, it would also be doubly excellent on pork or chicken if you roasted it in the oven!!! I hope you all enjoy this recipe. I found it in 250 Home Preserving Favorites.

4 cups pineapple juice
1 cup chopped fresh mint leaves
2 tbsp lemon juice
1 pkg powdered pectin
4 cups granulated sugar
2 tbsp finely chopped fresh mint

In a large pot, combine pineapple juice and 1 cup of the chopped mint leaves. Bring to a boil over high heat. Reduce heat and simmer, covered for 5 minutes. Strain over a bowl, squeezing leaves; reserve liquid and discard the leaves. Measure 3 3/4 cups of liquid; pour into a clean pot. Stir in the lemon juice. Stir in the pectin until dissolved. Bring to a full boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir in the 2 tbsp finely chopped mint. Stir for 5 - 8 minutes to prevent floating mint. Ladle quickly into sterilized jars to within 1/4 inch of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined suface and let rest at room temperature until set.


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