We’re bringing back an oldie but goodie with our classic 1949 recipe, Strawberry Mint Jelly. Strawberries are nearing the peak of their season, so now’s the perfect time to buy up containers of them to boil down. You’ll make so many jars – seven in fact – that you can keep one for yourself and give the rest away to friends and family.
When you’re canning, follow the rules to ensure the best results.
- Make sure your jars and canning materials are clean. It’s always advised to boil your jars and lids, then keep them in a warm oven until ready to be filled. When you fill warm jars and cap them, it’ll create a vacuum seal that keeps out bacteria and moisture.
- Can with a group of friends and/or family. It’s fun (and faster) to have a production line going of stirrers, fillers and cappers.
- Check that your containers don’t leak. Using rubber rings is a great way to safe-guard against spillage.
- Use over-ripe produce. Extra moisture in the fruit could create bacteria in the final product and you never know if mold is lurking in those crooks and crevices. The best course of action is to buy your produce fresh on the day you plan to package.
- Delay between canning steps. This is where canning with a group comes in handy.
- Pack your containers too tightly. Headspace is needed for the expansion of food in the jars and for creating a vacuum seal as the jars cool.
When you’ve finished cooking down and preserving this ruby jelly, you’ll have a great toast topper, pastry filler and sundae swirl. Remember to store your strawberry mint jelly in a cool, dry and dark place so you can keep the sweetness of summer safe for use all year long!