Homemade Mint Jelly


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.

11 Responses to Homemade Mint Jelly

  1. Sammy-J April 4, 2011 at 12:49 pm #

    Thank you so much.  I've been looking for a reaaly good recipe for mint jelly for ages and have just stumbled across this.  

    • Barr April 4, 2011 at 5:19 pm #

      You re welcome. While it’s a bit labor intensive, I really liked the results.

  2. Steve Warwick April 12, 2011 at 12:07 pm #

    It's the time of year where we gather up a lot of nettles and pull together nettle soup.  They have a very delicate flavour but I think I'm going to use a variation of this recipe to try some nettle jelly.  Thanks.
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  3. Mark April 12, 2011 at 7:30 pm #

    Thanks very much for putting this together – I'm going to give it a go.  When you said that it is likely to taste better with twice as much mint did you mean twice as much as is mentioned in the recipe link or did you mean another amount?

    • Kimberly April 13, 2011 at 2:31 am #

      Twice as much mint as is listed in the Saveur recipe, so 4 cups. Please let us know if you try it.

  4. Taylor April 14, 2011 at 11:53 am #

    I am sitting here with my eyes closed imagining the fantastic aroma coming off the stove when boiling the mint and apply pectin.  Reminds me of making this stuff at gramma's house, but of course I never paid close enough attention to how she actually made it to reproduce the receipe myself. 
    So I started surfing around for a recipe and found your site.
    You've got my senses stimulated. 
    Time to give this a try this weekend

    • Barr April 14, 2011 at 2:22 pm #

      It will seem like a lot of work, especially since you can easily purchase high quality mint jelly, but it’s fun to do and enjoy.

  5. Glad November 3, 2013 at 3:29 am #

    After boiling the mint with the apple juice, do you strain before pouring into jelly jars? Or does your finished product include all those ground leaves? Thank you for your reply.

    • Barr November 3, 2013 at 2:39 pm #

      HI Glad: It’s really up to you. I’ve seen some high end jellies at the market that keep a few leaves in there. You might not want all of them.

  6. sydney wedding photographer November 8, 2013 at 10:04 am #

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      HI Sydney: we used word press. They offer loads of templates. Interestingly enough, we’ve tired of this look and are just about to launch a new one. Stay tuned!

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