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Homemade Mint Jelly

June 15th, 2009

I naively planted some spearmint in my garden a few years back and now I could sell it at farmer’s market I have so much. I’ve always wanted to try and make homemade mint jelly and found a recipe that I had clipped from Saveur magazine (issue #42).

Megan Wetherall, a food writer and frequent contributer to Saveur, provided a recipe for jelly and sauce. I am not a fan of the bright green mint jelly but have always loved the Rosebud Farms Jelly from England, even at its premium price. After having made this jelly, I now understand the premium price point. Six pounds of green apples later, I had 2 precious jars of jelly. The flavor of apple and mint was very nice, but next time I will add twice as much mint.

  
The food processor makes quick work of chopping the mint.

 
Making the "apple juice" is easy; this step prepares the pectin base for the jelly.  I got about 2 cups, so I used 2 cups of sugar.

 
After boiling the mint with the apple pectin to 220 degrees, I was left with 2 cups of mint jelly and a beautifully fragrant house.  Time to call the butcher for some lamb!

Click here for the Mint Jelly Recipe from Saveur.

Check out the virtual jam swap at Under the Highchair. 

Entry Filed under: Holiday Ideas, In Season