Mint Jelly
Every April or early May, depending on the weather here on the West Coast, David and I start our herb garden along with some fruits and vegetables. We don’t start them from seeds but buy them in those little containers with the plants already growing. From there, we transplant them… it’s much easier. There’s one that we can leave outside all winter and it comes back every spring; it’s mint.
I have a wide selection of homemade condiments; from Sweet & Savory Homemade Ketchup, Thai Yellow Curry Paste, Mornay Sauce to Strawberry Butter and many more… These really help to enhance the flavor in recipes or a great accompaniment for dishes such as my Mint Jelly!
As you know, Mint Jelly is typically paired with lamb and in particular with Lamb Chops or Roasted Leg of Lamb. Another great use for this condiment is to make Mint Thumbprint Cookies along with Strawberry Thumbprint Cookies for the Holidays… it’s such a beautiful festive presentation! You can also bake other cookies like linzer and sandwich.
While making it, many of you will expect to see that green color in the jars at the supermarkets and restaurants. Don’t be surprised to see a golden honey color instead. The simple way to achieve that “commercial” green color is to add a few drops of Natural Food Coloring.
Making your own Mint Jelly is quite easy plus you’ll be avoiding the “commercial food colorings”. Also, it’s quite economical to make from scratch and these little jars are a great gift to give to your friends and family this Christmas…
Bon Appétit!
Here are some more delicious condiment recipes for you to try…
– Chili Oil
– Homemade Mayonnaise
– Seafood Cocktail Sauce
– Tartar Sauce
– Basil Lemon Butter
– Homemade Tzatziki Sauce
and for even more condiment recipes, click on this link… Recipe Category • Condiments
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Mint Jelly
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Ingredients
- 2 cups fresh mint (packed), washed and chopped tips & tricks
- 3 cups cold water
- 1/2 tsp. lemon zest, finely chopped
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 3/4 ounces (50 g) pectin
- 3 1/2 cups granulated sugar
- 1/8 tsp. pure peppermint extract
- 4-5 drops green food coloring (natural or commercial) see Recipe
Directions
- In a large saucepan, add mint, pour in water and add lemon zest. Stir well and bring to a boil. Cover, turn off the heat and let it sit for 20 minutes.
- Meanwhile, place a fine sieve over a bowl lined with cheesecloth; set aside.
- Remove from the heat and strain the mint mixture through the prepared sieve. Gather the cheesecloth and gently but firmly, squeeze it to extract more juice; discard the solids from the cheesecloth. Return the liquid to a saucepan and add lemon juice.
- In a large bowl, add pectin and sugar; stir well. Add the pectin mixture to the infused mint mixture. Add peppermint extract and a few drops of green food coloring. Stir again and bring the mixture to a boil; cook for 2 minutes. If there’s foam on top, skim it off with a spoon. Reduce the heat to medium and cook for 10 minutes.
- Transfer the mint mixture to the prepared jars and process them in a water bath for 15 minutes.
Don't forget to rate and comment on this recipe!
Hi! I have made many jellies and tried a few mint – this is by far the best one! I only used 3 cups of sugar and it still set after about 12ish minutes. Lovely! Thank you 🙂
You’re so welcome and thank you for your kind comment! Like you, I have to make a batch very soon so I can serve it with lamb, pork, etc. or for my Christmas thumbprint cookies… yum! Have a fabulous day Corinna ☺