Mint Jelly HELP PLEASE

I have had two goes at making mint jelly & my problem is I can't get the mint flavour to infuse into my liquid. I tried boiling the leaves with the stems, which were all bruised first. That tasted like boiled grass. Then in a new batch,I doubled the quantity using leaves only, which I finely diced & reduced the amount of water it was boiled in. I left this to steep & still no mint flavour, though it smelt divinely minty while it was boiling. So I tried cheating & added dried mint which I especially purchased & STILL no mint flavour. So far I have a sweet, slightly lemon flavoured jelly which is a lovely green colour. Any suggestions?

Pocketmouse, I have never had any luck trying to geta pronounced mint flavour infused into the liquid either. I still put sprigs of mint in the pan for the initial boiling and remove them before straining. Then Ijust addplenty of chopped fresh mint to the liquid when setting point has been reached, leave itto cool for a while, then stir the mint through just before putting in the jars.

Thank you indy95. At least it's not "me". Was starting to think I was doing something wrong. I was stunned you can only buy Peppermint Flavouring, but not Mint

Digby Law’s Mint Jelly
•
• "This is delicious with cold meats, especially mutton or lamb."
1 cup each of malt vinegar, water and finely chopped fresh mint
2 tbsp sugar
4 tsp powdered gelatine
Bring the vinegar, water and sugar to the boil, stirring until the sugar is dissolved. Boil for a few minutes. Sprinkle the gelatine over a little cold water, let stand for a few minutes to soften, then stir it into the vinegar mixture until it is dissolved. Add the mint. Remove from the heat and allow to cool, but not set. Spoon into small, clean jars and cover.

MINT JELLY
• 8 Tbsp sugar (I used a little less)
2 cups white wine vinegar (I used 1 3/4 white wine, 1/4 malt for depth of colour)
1 packet lime jelly crystals
1/2 cup sherry
30 mint leaves, chopped
good handful of finely chopped rosemary leaves
Heat vinegar, sugar and jelly crystals until sugar dissolved. Add sherry, mint and rosemary.
Pour into very clean, oven-heated jars. Top with boiled lids.
(This will fill three smallish jars at approx total cost of $6 each.)
Cool, then refrigerate. Shake vigorously every half hour or so to distribute herbs.
Probably pay to keep it in the fridge.

With both of these recipes I add some green food colouring to the mixture as well

Thank you petal1955. This is greatly appreciated :)

I have used dried mint leaves to get a more minty flavor. My base was apple jelly made from apple peels and cores and to get a nice colour use white vinegar and a touch of green food colour
this method gives you a loverly thick mint jelly that you can spoon out of the jar. Bottle hot and seal the jars and it keeps well for months

That is how I make it too, almost. I use the whole apple and make it as a normal jelly - cup for cup juice/sugar, then add a little vinegar and as it reaches setting point, some finely chopped mint leaves. As it sets I gently shake the jars.