We Love Mint Jelly

I planted the tiniest of mint plants in the yard a few years ago, and for at least a year it looked like it wasn't going to make it. Now it's just about overrunning the yard. We have so much mint my children eat it right off the plant. They make "mint tacos" - mint wrapped in mint - and gobble them up.

Fortunately, we like mint.

Every year or so I make a batch or two of mint jelly since we also like lamb. We've used the mint in the pineapple mint drink and jam, and in peach mint salsa, and in the pickled wild onions I made last year. But mint jelly is my favorite. I don't like the "mint flavored apple jelly" you get in the store, because why would you add apple juice? This mint jelly is just mint tea with sugar. I use the recipe straight from the Certo package insert:

1.75 c. of mint infusion (steep 2.25 c water with mint leaves for 10 minutes)
Food coloring (I'm out of green so used 4 drops blue and 2 drops yellow)
3.5 c. sugar
2 T. lemon juice
1 package Certo

It's that simple. Makes 4 cups, but I always prepare an extra 4 ounce jar just in case.

You could skip the food coloring but then it just is a strange greenish brown color.