Mint Jelly Recipe (With Video and Step by Step)

Servings:

8

Yield:

2 cups

You need just a few simple ingredients for our mint jelly recipe: fresh mint, sugar, lemon juice, water, and liquid pectin. They all simmer together to create the refreshing jelly. It doesn't take long to make and is so much better than store-bought versions. Lemon juice helps balance out the sweetness of the jelly but also cuts through the fattiness of the meat it’s served with. It's a lovely complement to a holiday roast or a weeknight dinner.

What Is Mint Jelly?

Mint jelly is a sweet jam-like condiment flavored with lots of fresh mint and a splash of lemon juice. It is traditionally served alongside roast lamb. Mint has long been paired with lamb in the United Kingdom, and the combination eventually made its way across the pond in the mid-1900s. The herb's fresh, slightly sweet flavor and floral aroma are the perfect addition to any meaty dish. While mint pairs particularly well with the robust flavor of lamb, it also works wonders with other roasted meats, like pork or grilled fish.

What Makes Mint Jelly Green?

Our recipe calls for a few drops of green food coloring to achieve a grassy green color. Food coloring is optional. If you don't want to use it you can still make the jelly, but it will take on a more natural pale yellow hue.

Why We Use Liquid Pectin in Mint Jelly

Liquid pectin is a plant-based thickening agent. It is most often used to thicken jellies that don't contain fruit as a natural source of pectin. Unlike animal-based gelatin, another thickener, pectin is made from ingredients like apples and citrus.

Directions

Mint Jelly ingredients — Credit:
Grant Webster

Blend mint and water:

Blend mint and 2 cups water in the jar of a blender until mint is finely chopped.

Credit:
Grant Webster

Credit:
Grant Webster
Bring to boil and steep:

Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes.

Credit:
Grant Webster
Strain:

Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.

Credit:
Grant Webster
Boil jelly:

Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute.

Credit:
Grant Webster
Add pectin:

Add pectin, and return to a boil; cook 1 minute.

Credit:
Grant Webster

Pectin needs one full minute to activate. Set a timer to make sure it boils long enough.
Stir in food coloring:

Remove from heat; stir in food coloring.

Credit:
Grant Webster

Credit:
Grant Webster
Skim:

Skim surface of jelly.

Credit:
Grant Webster
Transfer to a container, and chill:

Transfer to a large container; let cool completely. Cover; let chill overnight.

Credit:
Grant Webster
Serve or store:

Transfer to a serving dish, or store in the refrigerator.

Credit:
Grant Webster

The Best Way to Store Mint Jelly

When properly stored, our mint jelly recipe will last for five days. Simply seal it in an airtight container and keep it cool in the refrigerator.

If you use a canning technique to preserve the mint jelly, it will last up to one year.

Other Ways to Use Mint Jelly

While mint jelly and lamb are a classic pairing, there are many other ways to use leftover mint jelly:

Brushed over fatty fish like salmon while grilling.
Mixed with lemon or lime juice in a marinade for pork chops.
Spread over bread for a hint of sweetness in grilled cheese.
Whisked into your favorite salad dressing instead of honey or sugar.
Stirred into yogurt or tahini to make a dipping sauce for vegetables.

Frequently Asked Questions

Is mint jelly the same as mint sauce?

No mint jelly is not the same as mint sauce, but they are similar. Both pair well with lamb, but mint jelly is a sweet jellied condiment. Mint sauce is thinner and more acidic, similar to pesto.
What is the best way to store mint jelly?

The best way to store our homemade mint jelly is in the refrigerator. It should be used up in five days. Store-bought mint jelly should also be refrigerated after opening.
Can you freeze mint jelly?

Yes, you can freeze mint jelly. Simply ladle the jelly into clean jars, seal tightly, and freeze for up to six months. Leave about 1/2-inch of space at the top of each jar because the jelly will expand slightly in the freezer.