Pineapple Mint Jelly

Pineapple Mint Jelly

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

Directions:
Green food coloring (optional)
4 1/2 cups granulated sugar
Prepare home canning jars and lids according to manufacturer's instructions. Jars should be covered
with water and boiled 10 minutes to sterilize.
To prepare juice: 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.
To make jelly: Combine mint extract, pineapple juice, lemon juice, pectin and green food coloring, if
desired 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.
Yields about five 8−ounce jars.
Pineapple Mint Jelly 114
Pineapple Pickles
1 (20 ounce) can pineapple chunks