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Mint Jelly Recipe

Mint Jelly Recipe

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  • ½ cup tightly packed mint leaves
  • ½ cup vinegar
  • 1 cup water
  • 3 drops green food coloring (optional)
  • 3 ½ cups sugar
  • 1 package powdered pectin


In a medium saucepan, combine the mint leaves, vinegar, water, and food coloring, if using. Add sugar, stir, and bring to a rolling boil over medium-high heat for 15 minutes, stirring constantly.

Add pectin and return to a boil for ½ minute, stirring constantly. Strain mint leaves and pour jelly into sterilized jars. Cover tightly.


Refined Sugar Free Homemade Mint Jelly

Forget those little jars of green goo packed with additives and sugar that you buy in the shops. Make your own super easy homemade mint jelly and watch that lamb sing!

With Easter coming up at the weekend my thoughts turn to fresh zingy mint and lamb, two old favourites that dance together on the palate in perfect step.

This sugar free mint jelly recipe is one I have used for years. It is easy to make and really lifts any sort of lamb dish to higher levels.

The best tip is to never cook your lamb while it’s still cold. Make sure to thaw your lamb and let it come to room temperature. This will ensure that your lamb will be cooked as directed on the recipe. 1 to 2 hours should work to bring your lamb to room temperature. Another great tip is to get a meat thermometer so that you can check the doneness to your desired level while it’s roasting.

Try something new for your Sunday dinners with our recipe for roast lamb! It’s well-seasoned, aromatic, and is sure to please your friends and family. Enjoy it with our refreshing mint jelly for more depth of flavor.

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Wash the mint thoroughly under cool running water. Shake off excess moisture and chop finely.

Combine mint and water in a stainless-steel saucepan and bring to a boil over medium-high heat. Remove from heat and let steep for 10 minutes. Pour liquid into a damp jelly bag or a cheesecloth-lined sieve or colander over a bowl. Let drip until you collect 1 ¾ cups of mint-flavored liquid.

In a clean stainless-steel saucepan, combine mint-flavored liquid, lemon juice and sugar and bring to a full rolling boil over high heat stirring constantly. Stir in liquid pectin squeezing the entire contents out of the pouch. Boil hard, stirring for one-minute. Add a few drops of food coloring. Remove from heat and skim off foam working quickly because jelly may set.

Quickly ladle jelly into hot, sterilized jelly jars leaving ¼-inch of headspace. Wipe rims of jars and add a lid that has been washed and dried. Place screw band on jars and tighten finger-tip tight.

Place jars on rack in boiling water bath canner and make sure they are completely covered with water (1-2 inches above the jars). Cover with lid and bring to a boil.

Process ½ pints and 8 oz jelly jars for 10 minutes. Remove canner lid waiting 5 minutes, then remove the jars to a towel on the counter, and cool for 12 to 24 hours. Test sealing of jars by pressing lightly in center of lid and store jars that have sealed. Any jars that don’t seal may be refrigerated and used.

Related Items

1 Crispy Eggplant With Minty Yogurt

Here&rsquos a clever way to use a jar of mint jelly you&rsquove had sitting in your fridge since Easter: stir it into a tangy yogurt sauce and serve it with crispy eggplant rounds. The mint jelly adds a fresh herbal twist, plus welcome sweetness to balance out the crunchy coating on the eggplant rounds. Make sure to buy panko breadcrumbs, which are Japanese-style and much crispier than the standard American variety.

2 Grilled Pork Tenderloin With Peach-Mint Chutney

Here&rsquos an easy and original summer dinner to add to the weeknight agenda: rounds of grilled pork tenderloin with a spicy, minty, and sweet chutney that brings the heat (and flavor) to balance the smoky meat.

3 Watermelon Mojito Granita

This retro granita dessert recipe reads like a dispatch from the old-school days of recipes scrawled on 3x5 note cards, combining watermelon, white rum, and mint jelly, plus a generous dose of lime juice.

Mint Jelly

Homemade reduced sugar (or sugar-free) mint jelly from fresh mint. You can use any variety of mint you like. For a milder taste, try spearmint for a stronger taste, use peppermint. You may also wish to try some of the specialty varieties such as pineapple mint, etc.

Good with lamb and cheeses. Mix some with lime juice for a mojito-style glaze on grilled seafoods.

This recipe is based on Pomona jelly guidelines, with direct assistance from Pomona.

Note: the green colouring is OPTIONAL. If you prefer a natural coloured mint jelly, this is what it will look like:

Mint jelly without the food colouring

Mint Jelly Recipe


1 – 1/2 cups packed fresh mint leaves
2 tbsp . lemon juice
2 – 1/4 cups water
1 drop green food color
3 – 1/2 cups sugar
3 fluid ounces of liquid pectin


Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place washed mint leaves in a saucepan. Crush with a potato masher. Add water and bring mixture to a boil for about 10 minutes.
Remove from heat and strain out mint leaves. Measure out 1 and 2/3rd cups of the mint liquid and place it back in the saucepan. Add lemon juice and food coloring. Stir well.

Add sugar and turn on heat to high. Stir constantly. Bring the mixture to a boil. Once mixture is boiling, add pectin. Boil for one minute. Remove from heat and strain foam off of the top of the mixture with a spoon.

Ladle immediately into prepared jars, filling to within 1/2 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner.

Cover bring water to gentle boil. Process for 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

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Mint Jelly

From the book A Good Harvest - Recipes from the Gardens of Rural Women New Zealand. Published by Random House.

Another way to use up my rampant mint – and great with the leftover roast mutton!


  • 1.6kg green apples
  • 1 cup (50g) chopped fresh mint
  • 1 cup (250ml) lemon juice
  • 1kg sugar, warmed
  • ⅓ cup (20g) chopped fresh mint, extra


Cut apples into chunks. Place in a large pot with mint, lemon juice and 1.25 litres of water. Slowly bring to the boil, then reduce heat and simmer for about 60 minutes or until the apple is soft. Stir to help break up any lumps. Cool.

Suspend a jelly bag over a large bowl. Pour the fruit liquid into the bag and allow the mixture to drip through the bag overnight or until there is no more liquid dripping through the cloth. Discard pulp.

Measure the liquid and place in a large pot. Add 1 cup of sugar for each cup of liquid and stir over a low heat until the sugar has dissolved. Bring to the boil and boil for 10-15 minutes, stirring often. Remove any scum during cooking.

Remove from heat and test for setting point by placing a little jelly into a plate which has been in the freezer. When this has been reached, gently stir through the extra mint. Stand for 5 minutes, or until the mint just stays suspended in the jelly.

Pour into clean warm jars and seal. Turn upside down for 2 minutes then invert and cool.

Cut apples into thick slices but do not peel or core. Combine apples, water, lemon juice and two cups mint leaves in large saucepan, bring to boil and cook for 10 minutes until apples are soft. Strain mixture through muslin-lined sieve, over a bowl and stand overnight.

Measure strained juice and return to a large, clean saucepan. Add one cup of sugar for each cup of juice and stir over heat until sugar is dissolved.

Bring to boil and boil rapidly for 15 minutes or until setting point is reached. Add a few drops of food colouring to give desired colour. Remove from heat and add chopped mint leaves.

Allow to stand for 10 minutes and stir the mint through to disperse evenly. Pour into sterilised jars.

Tips on storing fresh herbs:

I am a fan of food-storage bags for prolonging the life of cut herbs as they draw out excess moisture. To achieve a similar result, you can wrap the herbs in a paper towel and store in a plastic container, with a tight-fitting lid, in the fridge. Instead of storing leftover herbs in a bunch, where you can easily forget about them, why not make a marinade or pesto, which keeps in the fridge for up to a week and becomes an instant flavour hit in many dishes.

Otherwise, try freezing leftover herbs. Simply pick the leaves, then chop finely or use a food processor for the task. Add enough water to form a thick paste, then freeze in ice cube trays. When frozen, place in labelled freezer bags and you'll have instant flavour to add to sauces and soups. This works well with basil, parsley and tarragon.

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After reading all the mixed reviews I made a batch of this jelly after taking into account others advice. Here's mine. 1. Yes there is too much sugar. I reduced by 1/2 cup but next time I will try to reduce by 1 1/2 cups. 2. Double the amount of mint recommended . A simpler method and one which I believe extracts more mint flavor is to add the sugar to the water in the pan. Bring to a boil then add the mint sprigs, (no need to chop mint ) simmer 5 min. with lid on. Then turn heat off, and let sit for 30 min. . I put through the fine sieve of a food mill or you could strain through sieve. 3. I used 6 green Jalapeños without seeds and it is still a mild heat. Probably because of the counteracting effect of so much sugar. I have so many hot peppers that using more is not a problem ( same for mint ) I used food processor to finely mince the peppers. 4. Definitely boil for 1 minute after adding liquid pectin stirring all the while. 5. I used the exact liquid measurements and the jelly is perfect consistency. But you do need to boil that pectin. 6. I forgot to add the green food coloring until I was half way through processing so I have some with and some without coloring. I much prefer without food coloring , unless it is holiday themed it is just too artificial looking for me. 7. Next time I will add some fresh minced mint to the mixture just prior to filling jars for a bump in mint flavor. 8. I will make again, but will add less sugar, more mint , at least 8 peppers, and freshly minced mint for added flavor.

This recipe is flawed. The reason so many people have an issue with it setting is that it calls for 3/4 cup of Cider Vinegar. This should not be more than a 1/4 cup.That is a half cup too much liquid and it destroys the flavor. Further, there have been a number of complaints regarding other recipes in the book this recipe came from.

This is a great recipe! I had no trouble getting it to set took overnight. I did add 3 drops of green food coloring as advised in a previous review. Iɽ give it 4 forks except that Iɽ like to have the particles of pepper and mint suspended throughout the jelly it mostly floated to the top. I was afraid to move the jars much during setting to try to help this happen in my 2nd (double) batch. (Had alot of overgrown mint to use up!)

This was a fantastic recipe! I made my first batch of jelly ever, and this worked beautifully. My jelly set well, and had a very nice texture. The only reason I gave this a 3-fork rating was that the end flavor was a little too sour for my taste. I will make an adjustment to the recipe to try to alleviate the sourness. To process, I inverted the freshly canned jelly on their lids for about 15 minutes, then flipped them upright and let them sit on the counter overnight. This formed a nice vacuum seal too. I am not sure why others weren't able to get their jelly to set. I had 2 cups of liquid total, including the mint liquid, lemon juice and cider vinegar. I also put the jalapenos in a food processor to get a good mince on my peppers - which may have reduced the amount of liquid that was released by the peppers during cooking.

I made it as directed but added a packet of powder pectin instead of the liquid pectin at the same time as vinegar, lemon juice, & chopped jalapeños. I heated to boiling and then added the sugar. I did boil longer than the recommended time, about 5-7 minutes. As for the recipe, I used 3 jalapeno peppers, but my family said it wasn't hot enough, so I'll probably add 5 or 6 next time. Great use for all that mint growing wild!

I used Chocolate Mint and replace 1/2 cup of water with apple juice. No problems with jelling and tasted amazing!

Didn't set up for me either. Followed recipe exactly and it failed so I did everything that all mentioned below then added more pectin - still fail. Then I boiled it for another 5 minutes and it finally set up - a bit too much. Too bad as it sounds so good.

Add 2 drops of green food coloring to make the color more attractive.

I've been making jams for years and always used the powdered pectin. Twice I bought the liquid and my jams did not set. My suggestion is to use one packet of powdered pectin. I'll be making this jelly soon and will let you know how it comes out with the powder.

I just made this recipe and it seemed not to set up - will it set more as it cools? I did pour it back into the pan, boiled for a minute as the other reviewers suggested then processed it for 10 mins, too. Honestly, we won't care too much if it doesn't set as it is delicious!! We'll just call it Jalapeno and Mint Sauce!!

Iɽ love to try this but can't get liquid pectin in Germany - has anyone an idea with how much "crystal pectin" I can substitute it.

This jelly is our favorite! It goes great on pork! Our family can't get enough of it, we keep finding new ways to use it, and now all my neighbors are asking for it!

Note to self: read reviews and comments before attempting recipe. It did not jell for me either. I poured them all back in a pan, added another pouch of pectin, boiled for several minutes, tried again. No jell. I call it a "syrup" and will use it as a glaze.

I emptied the un-set-up jelly back into the pot and boiled it for one minute. Poured it back in the jars and processed ten minutes. It set up this time. Not sure why the recipe omitted this step of boiling the mixture after you add the liquid pectin: the directions that come with the liquid pectin tell you to do this will all jams and jellies that use liquid pectin.

This didn't set up for me either. i think I know why: after adding the pectin, you should boil it hard for one minute, which the recipe doesn't tell you to do. I might try again.

I doubled the amount of peppers used several different types of pepers and boiled hard for abut 7 minutes. Turned out great!

I made this recipe twice and neither time did it set like it should have. I have been making jams and jellies for years, and something isn't right with this. The taste is great and once I put it in the refrigerator, it set up a little more. Fortunately I have LOTS of mint and maybe will try to fix the recipe.

An important note - when cooking jellies,jams with hot peppers be very careful not to come in contact with even the steam - it can be very painful!

Ther is a problem with this recipe that plagues jellies - that is that the amount of liquid affects the amount of pectin needed. My batch must have had particularly juicy mint, because the pectin was not sufficient to give me jelly. I ended up with a liquid goo perfect for halloween. I liked the heavy mint flavor mixed with the vinegar and jalapeno, but the amount of sugar was really overpowering. This recipe has potential, but it's not one for someone just starting to can or preserve.