Mint Jelly
40 min
|
intermediate
|
gluten-free,
lactose-free,
low-fat,
vegan,
vegetarian
Recipe by Eunice
Introduction
Classic British-style mint jelly, made with fresh mint, lemon, and pectin, gives you a bright, clean, jewel-green bite that puts the store-bought stuff to shame.
Serve it with roast lamb or grilled chops, tuck it into a cheese board, or warm a spoonful to glaze veggies and salmon; it sets reliably, keeps well, and turns simple meals into something a little extra.
Ingredients (64 servings)
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Ingredients:
- 1½ cups fresh mint leaves, packed fresh mint leaves 0.51 oz
- 2¼ cups water water
- 2 Tbsp fresh lemon juice lemon 0.67 ct (for fresh lemon juice)
- 1 drop green food coloring green food coloring 0.01 fl oz
- 1 package (1.75 oz) powdered fruit pectin powdered fruit pectin 1.75 oz (1.75 oz)
- 3½ cups granulated sugar granulated sugar
How to Make Mint Jelly
-
Prep the mint
Rinse the mint leaves in cold water, spin dry, and lightly bruise them by clapping them between your palms to wake up the oils.
Pick out any tough stems and save them for tea or simple syrup so nothing goes to waste.
-
Make a vivid mint infusion
Bring the water to a simmer in a medium pot, turn off the heat, add the mint, and cover.
Steep 10 to 15 minutes until the water smells boldly minty and tastes fresh, not bitter.
Strain through a fine sieve without squeezing hard so the infusion stays clear, then discard the leaves or compost them.
-
Set up jars and gear
If canning, wash jars, lids, and bands, then keep jars hot in a simmering water bath while you cook the jelly.
Have a ladle, funnel, clean towels, and a small bowl of white vinegar ready so you can move fast when the jelly sets.
If skipping canning, use clean glass containers with tight lids and plan to refrigerate.
-
Combine infusion, acid, and pectin
Return the mint infusion to the pot and add the lemon juice and the drop of green food coloring if using.
Whisk in the powdered pectin until fully dissolved, then bring to a strong boil over medium high heat in a tall pot to control foam.
-
Add sugar and boil hard
Stir in all the sugar at once and keep stirring until fully dissolved.
Bring to a full rolling boil that cannot be stirred down and boil hard for 1 minute to activate the pectin.
Skim foam with a spoon, or add a pea of butter if you use it to reduce foaming.
-
Check set and adjust if needed
For a quick gel test, drizzle a little jelly on a cold plate and push it with your finger; it should ripple and lightly hold.
If still thin, boil another 30 to 60 seconds and test again, keeping the heat steady and confident.
-
Fill jars safely
Remove jars from the hot water, then ladle the jelly in while hot, leaving 1/4 inch headspace.
Wipe rims with a vinegar dampened towel, apply lids fingertip tight, and return jars to the boiling water bath for 10 minutes, adjusting for altitude if needed.
If not canning, pour into containers, cool 15 minutes, cover, and refrigerate; jelly will finish setting in 12 to 24 hours.
-
Cool, store, and enjoy
After processing, rest jars 5 minutes off heat, then cool undisturbed 12 to 24 hours.
Check seals, label, and store sealed jars in a cool dark spot up to 1 year; refrigerate after opening and use within 1 month.
Substitutions
- Lemon juice -> Apple cider vinegar
- Swap equal amounts for a tangier, slightly more savory snap that plays beautifully with lamb and cheese while keeping the pectin happy.
- Green food coloring -> Spinach or parsley chlorophyll
- Blend a handful of spinach or parsley with a splash of hot water, strain, and add a teaspoon at a time for a natural green that reads garden fresh without changing flavor.
- Regular pectin -> Low sugar pectin
- Use low sugar pectin and reduce sugar to taste for a softer, less sweet gel that lets the mint speak louder while still setting cleanly.
Tips
- Use a tall pot to tame foam
- Sugar and pectin can surge when boiling, so a pot with high sides keeps foam from flirting with the rim and making a mess.
- Do not pulverize the mint
- Over chopping releases bitterness and cloudiness; bruising leaves is enough to extract bright oils and a clear infusion.
- Master the rolling boil
- You need a boil that does not stop when stirred to fully activate pectin, so keep the flame steady and your focus sharper than a honed knife.
- Warm your sugar
- Measure sugar into an oven safe pan and warm it at 200 F for 10 minutes so it dissolves faster and helps you hit gel quickly.
- Plate test beats guesswork
- Keep a few small plates in the freezer and test the gel early so you do not overshoot and end up with a gummy set.
- Wipe rims with vinegar
- A quick swipe removes sticky sugar and improves jar seals so you are not wrestling with failed lids tomorrow.
Nutrition Facts *
| Energy | 78 | kcal |
|---|---|---|
| Protein | 0 | g |
| Total Fat | 0 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My jelly did not set after cooling. What can I do?
- Wait 24 hours because pectin continues to firm, then if still loose reboil with 2 to 3 tablespoons sugar and 1 to 2 teaspoons additional pectin per quart of jelly, bring to a rolling boil for 1 minute, and rejar.
- Why is my jelly cloudy?
- The mint was squeezed too hard or the infusion boiled with the leaves; next time steep off heat and let the strainer do the work, and for now you can gently reheat and pass through a coffee filter to clarify.
- How do I reduce sweetness without ruining the set?
- Use a low sugar pectin and cut the sugar to your taste, or replace 1/2 cup sugar with white grape juice concentrate for body and a softer, balanced set.
- Can I skip canning and just refrigerate?
- Yes, pour into clean glass containers, cool, cover, and refrigerate up to 1 month or freeze up to 6 months, leaving headspace for expansion.
- My color is too pale. How do I get that classic green?
- Steep a fresh handful of mint for 5 extra minutes or add a teaspoon of parsley or spinach chlorophyll, tasting as you go to keep flavor clean.
- How do I avoid bitterness?
- Use mostly leaves, do not oversteep, and keep the infusion off the boil with the herbs so you pull bright oils without harshness.
Serving Suggestions
New York brunch vibes meet Sunday roast when this jelly hits grilled lamb, hot biscuits, or a board with sharp cheddar and salty prosciutto.
For a playful twist, fold in a minced jalapeno for a gentle kick or swap lime for lemon and finish with a whisper of white rum for a mojito style glaze on seared salmon.
More pairings:
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