Recipes Jalapeño-Mint Jelly Be the first to rate & review! Since the jelly must be strained into the jars before processing, set a sieve over a quart-size or larger glass measuring cup before you begin cooking. By Eugenia Bone Updated on June 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Tara Sgroi Total Time: 1 hr Yield: 4 half pints Ingredients 3 1/2 cups sugar 1 cup small mint sprigs 1 cup water 1/2 cup apple cider vinegar 2 jalapeños, seeded and minced One 3-ounce pouch liquid pectin 1 drop green food coloring Directions In a large saucepan, combine the sugar and mint. Using a wooden spoon, crush the mint into the sugar to release its fragrance. Add the water and vinegar and bring to a boil over high heat, stirring occasionally. Boil until the sugar melts, about 2 minutes. Add the jalapeños and boil hard for 2 minutes. Add the liquid pectin and food coloring and boil for 30 seconds. Strain the jalapeño-mint jelly through a fine sieve into a large glass measuring cup. Carefully pour the jelly into 4 hot sterilized 1/2-pint jars without creating many bubbles; stop 1/4 inch from the top. If necessary, use a small knife to pop any bubbles. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 10 minutes. Serve With Grilled lamb chops. Rate it Print