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Mint Jelly recipe

This recipe, when compared to a full sugarversion, has a 50% reduction in calories, a 60% reduction incarbohydrates, and a 100% reduction in sugars.

Recipe: Mint Jelly

Special Equipment Needed: half pint canning jars with two part lids.
Special Ingredient Needed: low methoxyl pectin with calciumadded (read ingredient list to make sure your brand has calcium).Refer to pectin manufacturers instructions before making jamsand jellies.1 1/2 cups fresh mint leaves and smallstems, washed and finely chopped
2 1/4 cups water
2 tablespoons lemon juice
1 cup SPLENDA® Granular
2 teaspoons to 1 box Low Methoxyl Pectin with calcium* (see packagefor specified amount)
4 to 6 drops green food coloring

  • Place finely chopped mint and water ina medium-sized saucepan. Bring to a boil. Remove saucepan fromheat and let stand 5 to 10 minutes. Strain mint liquid througha cheese cloth into a small bowl. Add lemon juice and stir well.Set aside.
  • Blend SPLENDA® Granular with powderedpectin in a small bowl.
    Pour strained mint juice back into saucepan. Incorporate pectinand SPLENDA® Granular into mint liquid using a wire whisk.Gently stir mixture and bring to a boil. Boil for 1 minute oruntil pectin and SPLENDA® Granular have dissolved. Add desiredamount of food coloring.
  • Fill clean hot jars with jelly (leaving1/4-inch of headspace) and seal with two part lids. Follow pectinmanufacturers’ instructions for canning.
  • Store jelly in refrigerator. After opening,jelly can be stored, refrigerated, for two weeks.

    3 half-pint jars (approximately 48 servings).

    Making Jellies and Jams with Splenda: Regular pectin needs sugar and acid to gel. Jamsand jellies made with SPLENDA® Granular must use low methoxylpectin with calcium added. Even though SPLENDA® Granularis made from sugar, it does not act like sugar in every cookingand baking application. Regular pectin and even some no-sugarneeded pectin will not gel with SPLENDA® Granular. The SPLENDA®test kitchen has made successful batches of jam and jelly usingPomona’s Universal Pectin** and Mrs. Wages Lite Home Jell***.Both of these brands have added monocalcium phosphate, whichallows the pectin to set without sugar. Read the ingredient liston the side of the pectin box to find out if your brand has addedmonocalcium phosphate. Always check with pectin manufacturer’sinstructions before making jams or jellies.

    *Low methoxyl pectin with calcium addedis a type of pectin that does not need sugar to gel. Always followpectin manufacturers’ instructions for canning as the amountof pectin needed varies from brand to brand.

    ** Pomona’s Universal Pectin® is atrademark of Workstead Industries Mail orders only Phone: 1 (413)772-6816.

    *** Mrs. Wages Lite Home Jell is a trademarkof Precisions Foods. Available at most large grocery store orcall Toll free 1 (800) 647-8170.

    Nutrients Per Serving: Serving Size 1 tablespoonCalories 10, Carbohydrates 2 g, Protein 0 g, Sugars 0 g, DietaryFiber 0 g, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg,Sodium 0 mg.

    Exchanges Per Serving: free.

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

    How to Make Mint Jelly

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  • Comments



    As a first time maker of mint jelly, I was very pleased to find that this recipe was quick, simple, and made delicious jelly. NutritionPopup ?


    Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d oeuvres.

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