Easy Mint Jelly Recipe. It's not Green, and that's great.
As the days start to shorten, it occurs to me that the beautiful mint we have at the allotment and in the garden won't look like this for much longer. And Sunday roasts are about to start again in earnest. So it's definitely mint jelly time. If I organise myself now, we'll have enough Mint Jelly to last us through the winter.
How Green is My Jelly?
If you're making Mint Jelly for the first time, there's something important you should know. It's not bright green like the stuff you buy. The first time I made it I didn't realise this, and spent a long time trying to make it green. Half a bottle of green food colouring later and I still wasn't that happy. Having enjoyed it with lamb we realised that we didn't care what colour it was, it was the taste that mattered. And this tastes better than anything you can buy.
So rather than going for the bright green supermarket bought look which we're all used to, just enjoy the amber colour knowing that you made it yourself, and that there are no nasties in it.
This is a deceptively simple recipe which will take you no more than one hour from start to finish.
Easy Mint Jelly Recipe
- 1 1/2 cups packed fresh mint leaves including stems
- 2 1/4 cups boiling water
- 2 tablespoons lemon juice
- 3 1/2 cups white sugar
- 1/2 (6 fluid ounce) bottle of Certo Liquid Pectin
- Green food colouring if you must - I really wouldn't bother though
You'll also need about 3-4 smallish jars with lids, sterilised (here's an easy way to sterilise jars). When I say 'smallish', I mean the ones you typically find containing jellies and sauces in the supermarket, like the ones I've used in this picture.
I prefer to use new jar lids where possible, but I always re-use jam jars.
Usually when I make this I double it to use the whole bottle of pectin (which doesn't tend to keep well). If you're doing that too, double everything and find 6-7 jars.
Put the kettle on to boil water. Wash the mint off, put it in a large saucepan and crush it all with a potato masher to release the oils from the mint.
Add 2 1/4 cups boiling water, bring the pan to the boil, turn off the heat and let it stand for 10-15 minutes. Don't be tempted to leave it longer because eventually the mint solution will start to taste bitter and it doesn't help the colour either.
Strain the mint into a jug through a sieve, put the leaves on the compost heap.
Measure out 1 2/3 cups (ie best part of 2 cups) of mint liquid, stir in the lemon juice.
Add the sugar, bring to a high heat stirring all the time to dissolve the sugar.
Once the sugar is all dissolved, the solution looks clear and the liquid is boiling, add the liquid pectin.
Boil for 2-3 minutes, stirring constantly. Take pan off the heat. Skim any scum/foam off the top with a spoon.
This pectin is made from apple skins and pulp. So the good news is: it's a natural pectin. The bad news: apples go brown. So your liquid pectin will take make the solution a browny rather than greeny colour.
If this really bothers you, now is the time to quickly add some green food colouring to try to make an impact on the colour.
Pour the jelly into the jars, put the caps on. Lower them into a large pan of boiling water leaving a gap between them, and ensuring the boiling water covers them. Bring to the boil, put the lid on and process for 10 minutes.
Label and enjoy with your Sunday Roast Lamb. Though this is rather lovely with anything really.
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Hi Lori, that’s an interesting question. I generally make one batch in the summer which lasts us all winter, so I can tell you it lasts at least 12 months. I imagine it’s much more than that, but I’ve never tested the theory! As you process the jelly in water after you’ve made it, I’d think it would last for years.
What is the shelf life for this?