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A classic, vibrant green condiment with a perfect balance of sweet and tangy mint flavor. This homemade mint jelly is the quintessential accompaniment for roasted lamb, but also shines with pork, game, or even spread on a scone.
For 16 servings
Prepare Canning Equipment
Create the Mint Infusion
Strain and Prepare Jelly Base
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A classic, vibrant green condiment with a perfect balance of sweet and tangy mint flavor. This homemade mint jelly is the quintessential accompaniment for roasted lamb, but also shines with pork, game, or even spread on a scone.
This american recipe takes 35 minutes to prepare and yields 16 servings. At 195.83 calories per serving with 0.12g of protein, it's a beginner-friendly recipe perfect for side.
Cook the Jelly
Jar the Hot Jelly
Process and Store
Add the zest of one lemon to the initial infusion with the mint for a brighter, citrusy note.
Add one finely minced jalapeño (seeds removed for less heat) to the mint infusion for a sweet and spicy kick that's great with pork.
Replace 1 cup of water with 1 cup of unsweetened apple juice for a fruitier undertone.
Mint is well-known for its ability to soothe the digestive tract, potentially easing symptoms of indigestion and bloating, thanks to its active compound, menthol.
Fresh mint contains antioxidants like rosmarinic acid, which help protect the body's cells from damage caused by oxidative stress from free radicals.
Mint jelly is primarily a condiment made of sugar. While fresh mint itself has health benefits, the jelly should be consumed in moderation due to its high sugar content.
One serving of 1/4 cup (about 4 tablespoons) contains approximately 210 calories, almost entirely from sugar.
The most common reasons are: not boiling the jelly hard enough for a full minute after adding pectin, using old or expired pectin, or altering the sugar-to-liquid ratio specified in the recipe.
It is not recommended. Dried mint has a very different, more potent, and less fresh flavor that doesn't work as well for this delicate jelly. The fresh taste is key.
Cloudiness can be caused by squeezing the mint leaves too hard when straining, using under-ripe mint, or not skimming the foam off the top before jarring.
If properly processed in a water bath canner, it can last up to one year in a cool, dark place. Once opened (or if not canned), it should be refrigerated and used within 4 weeks.