Return to Content

Fresh Mint Jelly

Fresh Mint Jelly
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes about 2 pints.

This is, of course, the traditional accompaniment for lamb -- and oh, so good!

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 cup fresh mint leaves and stems, firmly packed
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 3-1/2 cups sugar
  • 4 drops green food coloring
  • 3 ounces (1/2 bottle) liquid fruit pectin


Wash the mint, but do not remove the leaves from the stems. Drain, then place in a heavy saucepan. Bruise the mint with the bottom of a heavy glass tumbler. Add vinegar, water, and sugar, and bring to a full, rolling boil over high heat, stirring until the sugar melts. Add the coloring and pectin and return to a full boil, stirring constantly. Boil hard for 30 seconds. Remove from heat, and skim. Pour through a fine sieve into hot sterilized jelly glasses. Seal.
Updated Thursday, September 27th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111