Mint Jelly Recipe (With Video and Step by Step)

Prep Time:

15 mins

Cook Time:

5 mins

Total Time:

1 hr 5 mins

Servings:

8

Yield:

2 cups

Our mint jelly recipe is the ultimate condiment for roasted lamb. You need just a few simple ingredients to make it: fresh mint, sugar, lemon juice, water, and liquid pectin. They are simmered 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. We add a touch of food coloring to give the jelly its classic green hue, but you can leave it out if you prefer. Either way, this recipe makes 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 fresh mint and a splash of lemon juice. Mint has long been paired with lamb in the United Kingdom, and mint jelly is served alongside roast lamb. The combination eventually made its way across the pond in the mid-1900s. The fresh, slightly sweet flavor and floral aroma of the herb complements any meaty dish—in addition to lamb, try this homemade condiment with other roasts, such as pork, or even with 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, 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

Blend mint and water:

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

Grant Webster

Grant Webster
Bring to boil and steep:

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

Grant Webster
Strain:

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

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Boil jelly:

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

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Add pectin:

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

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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.

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Grant Webster
Skim:

Skim surface of jelly.

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Transfer to a container, and chill:

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

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Serve or store:

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

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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.

More 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 but will last longer.
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.
Why does the mint mixture turn brown when cooked?

The mint mixture turns brown when cooked due to oxidation and the breaking down of chlorophyll. Mint leaves are already prone to discoloring when cut due to oxygen reacting with the plant's phenolic compounds. Heat, along with the acid from the lemon juice, speed up this process, causing the bright green color to rapidly turn a dull, brownish yellow.