Best 18 Mint Jelly Recipes

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**Mint jelly**, a condiment with a vibrant green hue and a refreshing minty flavor, is a delightful accompaniment to a variety of dishes, particularly lamb and pork. Its versatility extends to both sweet and savory applications, making it a popular choice for both culinary professionals and home cooks. This article presents a collection of delectable mint jelly recipes, each offering a unique twist on this classic condiment. From the traditional mint jelly recipe that captures the essence of this beloved condiment to variations that incorporate different fruits, herbs, and spices, these recipes cater to diverse culinary preferences. Whether you seek a classic flavor profile or a more adventurous taste experience, this comprehensive guide has a mint jelly recipe that will elevate your culinary creations.

**Recipes:**

1. **Classic Mint Jelly:** This timeless recipe showcases the harmonious blend of mint, sugar, and vinegar, resulting in a vibrant green jelly with a refreshing minty flavor.

2. **Apple Mint Jelly:** A delightful twist on the classic, this recipe combines the freshness of mint with the sweetness of apples, creating a well-balanced and flavorful jelly.

3. **Spicy Mint Jelly:** For those who enjoy a bit of heat, this recipe incorporates chili peppers into the mint jelly mixture, adding a subtle spiciness that complements the minty flavor.

4. **Citrus Mint Jelly:** This recipe enlivens the classic mint jelly with the tangy brightness of citrus fruits such as lemon and lime, creating a refreshing and aromatic condiment.

5. **Raspberry Mint Jelly:** This recipe combines the sweetness of raspberries with the refreshing flavor of mint, resulting in a vibrant and flavorful jelly that pairs wonderfully with lamb and pork dishes.

6. **Honey Mint Jelly:** This recipe swaps sugar for honey, adding a touch of natural sweetness and a subtle floral note to the mint jelly.

7. **Ginger Mint Jelly:** This recipe incorporates ginger into the mint jelly mixture, adding a zesty and invigorating flavor that complements both sweet and savory dishes.

8. **Strawberry Mint Jelly:** This recipe combines the sweetness of strawberries with the refreshing flavor of mint, resulting in a vibrant and flavorful jelly that pairs wonderfully with desserts and savory dishes alike.

Let's cook with our recipes!

MINT JELLY



Mint Jelly image

A traditional mint jelly made from fresh mint.

Provided by HYACINTH

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 32

Number Of Ingredients 6

1 ½ cups packed fresh mint leaves and stems
2 tablespoons lemon juice
2 ¼ cups boiling water
1 drop green food color
3 ½ cups white sugar
½ (6 fluid ounce) container liquid pectin

Steps:

  • Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
  • Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 85.6 calories, Carbohydrate 22.1 g, Fiber 0.1 g, Sodium 0.8 mg, Sugar 21.9 g

MINT JELLY



Mint Jelly image

Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

2 cups fresh mint, firmly packed
2 cups water
3 tablespoons freshly squeezed lemon juice
3 1/2 cups sugar
3 ounces liquid pectin
2 drops green food coloring

Steps:

  • Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
  • Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.

MINT JELLY



Mint Jelly image

One whiff is all it takes to tell what we grow on our farm-peppermint! Harvesting 300 acres is hard work, by the invigorating scent keeps our taste buds tuned for minty treats. I use fresh mint or mint oil frequently in my cooking and baking. Try this aromatic jelly on lamb or oven-fresh biscuits.-Kandy Clarke, Columbia Falls, Montana

Provided by Taste of Home

Time 30m

Yield about 6 half-pints.

Number Of Ingredients 7

1 cup packed peppermint leaves
2 cups water
6-1/2 cups sugar
1 cup white vinegar
1/2 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin
3 to 4 drops green food coloring

Steps:

  • In a Dutch oven, bring mint and water to a boil. Boil for 1 minute. Remove from the heat and pour though a fine sieve, reserving mint liquid. Discard leaves. , Return liquid to pan. Add the sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pectin pouches; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring. , Carefully ladle into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , Or, cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks or freeze for up to 12 months.)

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.

JALAPENO MINT JELLY



Jalapeno Mint Jelly image

My mother sent me a plant that apparently had mint with it and now it has taken over a small part of my flower beds. Looking for something to do with it all I came upon this jelly. This makes a small batch and comes from "Small Batch Canning" by Topp and Howard.

Provided by mary winecoff

Categories     Jellies

Time 40m

Yield 4 cups

Number Of Ingredients 7

1 3/4 cups mint, finely chopped, divided
1 1/2 cups water
3 1/2 cups granulated sugar
3/4 cup cider vinegar
2 tablespoons lemon juice
2 jalapeno peppers, finely chopped
1 (8 ounce) envelope liquid fruit pectin

Steps:

  • Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
  • Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.
  • Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.

Nutrition Facts : Calories 714.2, Fat 0.3, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 180.9, Fiber 4.1, Sugar 175.3, Protein 1.4

JALAPEñO MINT JELLY



Jalapeño Mint Jelly image

Provided by Eleanor Topp

Categories     Condiment/Spread     Vinegar     Mint     Edible Gift     Jalapeño     Boil

Yield Makes 4 cups

Number Of Ingredients 7

1 3/4 cups (425 mL) finely chopped fresh mint, divided
1 1/2 cups (375 mL) water
3 1/2 cups (875 mL) granulated sugar
3/4 cup (175 mL) cider vinegar
2 tbsp (25 mL) strained fresh lemon juice
2 jalapeño peppers, finely chopped
1 pouch liquid fruit pectin

Steps:

  • 1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
  • 2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
  • 3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
  • Variation: Lemon Balm Jelly
  • Use lemon balm leaves in place of the mint and omit the jalapeño peppers.

CANNED MINT JELLY



Canned Mint Jelly image

This easy to make mint jelly is a perfect accompaniment to lamb or as an added surprise to an exotic sandwich. It's even great on toast. By coarsely chopping the mint leaves and using a good abundance of green food coloring, you get a full-flavored resort with a tempting and appetizing color. Bon Appetit!

Provided by Brian E. Nahodil

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h20m

Yield 72

Number Of Ingredients 7

1 cup packed fresh mint leaves, chopped
1 cup water
½ cup cider vinegar
3 ½ cups white sugar
5 drops green food coloring
1 (3 ounce) pouch liquid pectin
9 half pint canning jars with lids and rings

Steps:

  • Mix the mint, water, vinegar, and sugar together in a heavy-bottomed pan over medium-high heat; quickly bring to a boil while stirring. Immediately remove from heat; stir the food coloring and pectin into the mixture. Return the pan to the heat; bring to a full boil for 30 seconds. Immediately remove from heat. Strain the mixture through 2 layers of damp cheesecloth.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the strained liquid into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat; carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Nutrition Facts : Calories 38.2 calories, Carbohydrate 9.8 g, Sodium 0.3 mg, Sugar 9.7 g

JALAPENO-MINT JELLY



Jalapeno-Mint Jelly image

Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 1 2/3 cups

Number Of Ingredients 7

1 cup sugar
Kosher salt
1 cup lightly packed fresh mint leaves, finely chopped
8 jalapeno or serrano peppers, 2 whole; 6 stemmed, seeded, and minced (2/3 cup)
2/3 cup distilled white vinegar
1 teaspoon calcium water (calcium and instructions included with Pomona's Universal Pectin, below)
1 teaspoon Pomona's Universal Pectin

Steps:

  • In a saucepan, bring sugar, 1/4 teaspoon salt, mint, whole jalapenos, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more. Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids.
  • Meanwhile, in another saucepan, bring vinegar and calcium water to a boil. Remove from heat;stir in minced peppers.
  • Whisk pectin into 1/4 cup syrup. Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely. Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

FESTIVE MINT JELLY



Festive Mint Jelly image

This festive-looking jelly from Naomi Giddis of Two Buttes, Colorado, can be served with lamb or used as a dessert topping. With its bright-green color, the jelly makes a great gift, too.

Provided by Taste of Home

Time 25m

Yield 11 half-pints.

Number Of Ingredients 6

4-1/2 cups water
3 cups packed fresh mint, crushed
7 cups sugar
1/4 cup lemon juice
2 to 4 drops green food coloring
2 pouches (3 ounces each) liquid pectin

Steps:

  • In a large saucepan, bring water and mint to a boil. Remove from heat; cover and let stand 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid)., In a Dutch oven, combine sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cook and stir 1 minute. Add pectin; return to a boil. Cook and stir 1 minute. Remove from heat; let stand 5 minutes., Skim off foam. Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars in canner with simmering water ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

LIME MINT JELLY



Lime Mint Jelly image

This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. -Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Time 20m

Yield 5 half-pints.

Number Of Ingredients 7

4 cups sugar
1-3/4 cups water
3/4 cup lime juice
3 to 4 drops green food coloring, optional
1 pouch (3 ounces) liquid fruit pectin
3 tablespoons finely chopped fresh mint leaves
1/4 cup grated lime zest

Steps:

  • In a large saucepan, combine sugar, water and lime juice; add food coloring if desired. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin, mint and lime zest. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.

OLD FASHION APPLE-MINT JELLY



Old Fashion Apple-Mint Jelly image

Warning honey sweetened jellies require longer cooking times than sugar jellies. I have not put in amounts because the juice you get from the apples will vary. I put the proportions of the other ingredients in the directions.

Provided by Nyteglori

Categories     Jellies

Time 1h35m

Yield 1 batch

Number Of Ingredients 4

1 -5 lb apple
water
honey
fresh mint leaves

Steps:

  • Wash the apples and remove the stems and dark spots. Quarter but do not peel or core. Place in a medium size enamel pot.
  • Add just enough water to half cover the fruit. Cook over low heat until fruit is soft (about 1 hour) place cooked apples in a jelly bag and drain out the liquid. You will get more juice if you squeeze the bag but the jelly will be cloudy if you do.
  • Measure the juice. Add 1/2 c honey for each cup of juice. Boil until jelly is done.
  • To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon. Raise it about a foot above above the pot away from the steam and wait about 20 seconds. Tip the spoon so that the syrup slides off the side of the spoon. If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done. If it slides off in several separate drops cook it longer.
  • Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further.
  • Remove leaves and ladle into hot sterile jars. Seal and process in a boiling water bath for 5 minutes or as according to canners instructions.
  • For special occasions you can pour hot jelly into buttered molds.

BETTY'S MINT JELLY



Betty's Mint Jelly image

An easy fuss free recipe from a friends mother. I had to publish it before the recipe written on a piece of paper disappears forever. It's a recipe whereby I would always have the ingredients therefore will never go without.

Provided by Tazibarn

Categories     Jellies

Time 15m

Yield 5 Small Jars, 15 serving(s)

Number Of Ingredients 4

2 cups sugar
2 cups vinegar (1/2 Brown 1/2 White Vinegar)
3 teaspoons gelatin
finely chopped mint

Steps:

  • Disolve sugar in the vinegar. Use a small amount of this mixture to disolve the gelatine. Add the disolved gelatine back into the vinegar sugar mixture. Add finely chopped mint and green food colouring if needed.
  • Pour into steralised jars and store in the fridge.

ROSEMARY MINT WINE JELLY



Rosemary Mint Wine Jelly image

Categories     Condiment/Spread     Easter     Lemon     Mint     Rosemary     White Wine     Chill     Gourmet

Yield Makes four 1/2-pint jars

Number Of Ingredients 6

2 1/2 cups firmly packed fresh mint leaves
1/4 cup fresh rosemary leaves
2 cups dry white wine
1/4 cup fresh lemon juice plus additional if needed
3 1/2 cups sugar
a 3-ounce pouch liquid pectin

Steps:

  • In a food processor or blender blend together the mint, the rosemary, and 1 cup of the wine until the herbs are chopped fine and transfer the mixture to a bowl. In a small saucepan bring the remaining 1 cup wine to a boil, add it to the herb mixture, and let the herb mixture stand, covered, for 45 minutes. Strain the herb mixture through a sieve lined with several layers of rinsed and squeezed cheesecloth set over a large measuring cup, pressing hard on the solids,and add 1/4 cup of the lemon juice. (There should be exactly 2 cups liquid; if there is less add enough of the additional lemon juice to measure 2 cups liquid.) Transfer the liquid to a kettle, stir in the sugar, stirring until the mixture is combined well, and bring the mixture to a rolling boil over high heat, stirring constantly. Stir in the pectin quickly, bring the mixture again to a full rolling boil, stirring constantly, and boil it, stirring constantly, for 1 minute. Remove the kettle from the heat, skim off any foam with a large spoon, and ladle the mixture immediately into 4 sterilized 1/2-pint Mason-type jars, filling the jars to within 1/8 inch of the tops. Wipe the rims with a dampened cloth and seal the jars with the lids. Invert the jars for 5 minutes and turn them upright. (Instead of being inverted, the jars may be put in a water bath canner or on a rack set in a deep kettle. Add enough hot water to the canner or kettle to cover the jars by 1 to 2 inches and bring it to a boil. Process the jars, covered, for 5 minutes, transfer them with tongs to a rack, and let them cool completely.) Store the jars in a cool, dark place.

MINT JALAPENO JELLY



Mint Jalapeno Jelly image

A mint sauce with a slight kick. Serve this with grilled lamb chops of roasted leg of lamb. The recipe can be made up to 1 week in advance and stored in the refrigerator. The recipe was found in an booklet from Omaha Steaks.

Provided by PaulaG

Categories     Jellies

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 9

1/2 cup red bell pepper, minced
1/2 cup green bell pepper, minced
1/4 cup jalapeno, minced
1/2 cup of fresh mint, finely chopped
2 cups sugar
1/2 cup red wine vinegar
1 tablespoon lime juice
2 teaspoons kosher salt
4 tablespoons liquid pectin

Steps:

  • Combine the peppers through salt in a large sauce pan and cook over medium heat until warm and sugar dissolves.
  • Pour the mixture into blender and blend for 5 seconds.
  • Return the mixture to the pan and bring to a boil, skimming off any foam that rises.
  • Reduce heat and simmer for 5 minutes.
  • Add the pectin, stirring to combine; bring back to a rolling boil and cook for exactly 1 minute.
  • Remove from heat and allow to cool, the jelly will set as it cools.

Nutrition Facts : Calories 1075.3, Fat 0.6, SaturatedFat 0.1, Sodium 2337.4, Carbohydrate 276.2, Fiber 4.4, Sugar 270.4, Protein 2.2

APPLE-MINT JELLY (LESS-SUGAR)



Apple-Mint Jelly (Less-Sugar) image

This jelly is so good on Lamb. Very easy to make. My DH likes it on toast. Cook time includes boiling the mint. ALSO needed 8-- 1/2 pint jars lids and rings.

Provided by Barb G.

Categories     Jellies

Time 37m

Yield 8 1/2 pint jars

Number Of Ingredients 5

1 1/2 cups mint leaves (washed) or 1 teaspoon mint extract (or to taste)
6 cups apple juice
4 cups sugar
1 package Sure-Jell, fruit pectin for lower sugar recipes
green food coloring

Steps:

  • Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
  • Add to apple Juice to make 6 cups.
  • Mix Pectin with 1/4 cup sugar and add to apple juice.
  • Bring to a rolling boil.
  • Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
  • Add mint flavoring to taste and Green Food coloring to tint.
  • Skim off foam if needed; Pour into heat-resistant jars with lids and seal.

MOJITO JELLY - LIME AND MINT JELLY



Mojito Jelly - Lime and Mint Jelly image

Came up with this when making Dandelion Jam and drinking a mojito. Try some on a fresh grilled tuna steak, lamb or pork chops, melt and mix into a fruit salad, add to home made salad dressing or add to a salsa... Great for gift giving.

Provided by Rita1652

Categories     Jellies

Time 1h

Yield 5 1/2 pints, 40 serving(s)

Number Of Ingredients 7

1 cup of fresh mint (1 cup packed and bruised)
3 1/2 cups water
5 cups sugar
2 teaspoons lemon zest, finely grated
2 cups lime juice
6 ounces liquid pectin (1 pouch Ball Fruit Jell)
green food coloring (optional)

Steps:

  • Prepare boiling water canner. Heat 5(8 oz) half pint glass preserving jars with lids and bands in simmering water until ready for use. Do not boil. Set bands aside.
  • Combine mint and water in a large pot. Simmer covered, about 20 minutes. Strain.
  • Return mint infused water to a large pot; boil until reduced to 3 cups. Add sugar, stirring to dissolve. Stir in lemon zest and lime juice. Bring to a boil. Stir in liquid pectin. Bring to a rolling boil. Boil hard for 1 minute.
  • Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired.
  • Carefully ladle hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jars and then screw band down evenly and firmly just until a point of resistance is met-fingertip tight.
  • Process 10 minutes in a boiling-water canner adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label.

Nutrition Facts : Calories 101.3, Sodium 1.8, Carbohydrate 26.3, Fiber 0.3, Sugar 25.2, Protein 0.1

GRILLED LAMB WITH APPLE-MINT JELLY



Grilled Lamb with Apple-Mint Jelly image

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

2 pounds Granny Smith apples
1 bunch mint, plus 1/4 cup leaves, chopped
1 cup water
1 cup vinegar
1 jalapeno, halved
1 cup sugar
8 loin lamb chops (about 3 pounds)
Salt and freshly ground black pepper
Vegetable oil
Special equipment: cheesecloth

Steps:

  • Quarter apples and place entire apple (seeds and core included) in large saucepan with the 1 bunch mint, water, vinegar and jalapeno. Bring to a boil then lower to a simmer and cook until apples are tender, 15 to 20 minutes. Mash and pour into a cheesecloth-lined sieve over a bowl. Let sit to drain until you have about 2 cups of juice. Do not squeeze the apple mixture in the cheesecloth to extract more juice. Pour the stained juice into the saucepan and stir in the sugar. Bring to a boil, lower the heat to a simmer and cook until reduced by half and becomes thick. Reserve half the jelly for serving and half for brushing on the chops as they grill. Let jelly cool slightly before brushing the chops.
  • Preheat grill to medium-high heat.
  • Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes, for medium rare, continuously brushing with the glaze. Mix the remaining 1/4 cup of chopped mint into reserved jelly and serve alongside grilled chops.

SPICY LEMON-MINT JELLY



Spicy Lemon-Mint Jelly image

This easy jelly, which you can store in your refrigerator for a week or so, adds a jazzy note to lamb, pork, even an oily fish. The mint's coolness is balanced by tart lemon, and a tone of red-pepper flakes answers them both. Think of it as a musical riff on the old staid green mint jelly.

Provided by Molly O'Neill

Categories     condiments, project

Time 50m

Yield About 2 cups

Number Of Ingredients 6

6 large lemons
1 cup water
2 1/2 cups sugar
1 teaspoon crushed red-pepper flakes
5 large sprigs of mint, tied in cheesecloth
2 tablespoons chopped fresh mint

Steps:

  • Use a vegetable peeler to remove the zest (yellow part only) from 4 of the lemons. Cut the zest into fine julienne. Remove the peel and pith from all of the lemons and cut the sections out from between the membranes.
  • Place the julienned lemon peel, lemon sections, water, sugar and pepper flakes in a large nonreactive saucepan and mix well. Bring to a boil. Lower the heat slightly and simmer for 20 minutes. Place a small saucer in the freezer.
  • Add the mint sprigs to the mixture and simmer for 10 minutes longer. Check the jelly by placing a spoonful on the saucer and returning it to the freezer for about 5 minutes. If the mixture jells when you push your finger through it, it is ready. If not, simmer a little longer and test again.
  • Remove the pan from the heat and let cool. Remove the mint sprigs and stir in the chopped mint. Place in a clean container and store in the refrigerator.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 0 grams, Carbohydrate 90 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 85 grams

GARDEN MINT JELLY WITH A HINT OF GARLIC



Garden Mint Jelly With a Hint of Garlic image

My mint has gone crazy this year so am trying to save some for the winter months, this was a mixture of several recipes plus a few bits of my own and it is DELICIOUS, even DH who hardly ever comments asked me to make more! I put only a hint of chilli in but feel free to add more if that is to your taste. This would be great with a hot curry I think. This Jelly will be a very dark green colour, just from the mint.

Provided by lindseylcw

Categories     Jellies

Time 14m

Yield 1 1/2 pints

Number Of Ingredients 6

4 ounces of fresh mint, bunch
1/2 pint white vinegar
1 lb sugar
1 (250 g) bottle Certo
3 garlic cloves, chopped
1 teaspoon chili flakes

Steps:

  • wash mint thoroughly and divide into 2.
  • take the leaves from one bunch, squeeze out the surplus water and chop finely.
  • Put vinegar and sugar into a saucepan with the second bunch of mint and stir over a low heat until the sugar has dissolved.
  • Bring to the boil for 1 minute.
  • Strain syrup through a muslin and return to the saucepan.
  • Stir in the certo, bring to the boil and boil for 2 minutes.
  • Add the chopped mint, garlic and chilli.
  • Allow to cool slightly to prevent the mint from floating.
  • Skim, pot and cover in the usual way.

Nutrition Facts : Calories 1792.4, Fat 1.3, SaturatedFat 0.3, Sodium 397.5, Carbohydrate 463.7, Fiber 20.2, Sugar 302.6, Protein 3.6

Tips:

  • Use fresh mint leaves for the best flavor. If you don't have fresh mint, you can use dried mint, but use half the amount.
  • Wash the mint leaves thoroughly before using them.
  • Chop the mint leaves finely before adding them to the jelly.
  • Use a good quality vinegar. Cider vinegar is a good choice, but you can also use white vinegar or rice vinegar.
  • Bring the vinegar to a boil before adding the sugar. This will help the sugar dissolve more easily.
  • Stir the jelly constantly while it is cooking. This will prevent it from burning.
  • Let the jelly cool completely before serving. This will allow the flavors to meld together.

Conclusion:

Mint jelly is a versatile condiment that can be used on a variety of dishes. It is especially good with lamb, pork, and chicken. It can also be used as a glaze for vegetables or as a spread for sandwiches. If you are looking for a delicious and easy-to-make condiment, mint jelly is a great option.

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