Mint-Lemon Jelly with Honey

Mint in basketMint-Lemon Jelly with Honey is a low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

Allison says: “One of the things I really like about mint is that it’s extremely versatile, and can be used in both savory and sweet ways. Slather this jelly on a scone with a little bit of butter, or use it as a glaze for chicken or tofu in an Asian-inspired meal.”

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Mint-Lemon Jelly with Honey Ingredients

2 cups fresh mint leaves and stems, well packed
4½ cups very hot (but not boiling) water
½ cup lemon juice
4¼ teaspoons calcium water
¾ cup honey
4¼ teaspoons Pomona’s pectin powder

Mint-Lemon Jelly with Honey Directions

1. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.

Pouring hot water on mint leaves 2. Pick through your mint to be sure that it’s clean, and rinse it if necessary. Measure out 2 well-packed cups of mint leaves and stems. Transfer the mint to a heat-proof bowl and pour the hot water over the mint. Make sure that the mint is fully submerged in the water, and allow the mixture to steep for 20 minutes.

3. Pour the mixture through a fine-mesh strainer or cheesecloth into another container, reserving the mint-infused liquid, and discarding the mint leaves and stems.

4. Measure out 4 cups of the mint-infused liquid. (If you don’t have quite enough, just add a little bit more water.) Pour the measured amount of the mint-infused liquid into a large sauce pan. Add the lemon juice and calcium water, then stir to combine.

Conner adding calcium water to mint infusion
Stirring pectin into honey5. In a separate bowl, combine the honey and pectin powder. Mix well and set aside.

6. Bring the mint-infused mixture up to a rolling boil over high heat. Add the honey-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve the pectin. Return jelly to a boil, then remove from heat.

7. Remove hot jars from canner and fill jars with jelly, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).

8. Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

Mint-Lemon Jelly on bread9. Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.

10. Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.


Recipe and photos by Allison Carroll Duffy

Read Allison’s complete blog post on Mint-Lemon Jelly with Honey here.

You may also like: Lemon Jelly, Lemon Jam, or Herb Jelly.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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3 thoughts on “Mint-Lemon Jelly with Honey

  1. I tried this using two varieties of mint and allowed it to steep for a couple hours to get the most flavour. I also substituted sugar for the honey and all I can taste is the lemon. Not minty at all unfortunately.

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