Mint Jelly

Are you looking for the perfect homemade mint jelly for roast lamb dishes or lamb chops? This classic recipe sets up beautifully every time, and note, the green color is optional!

What Is Mint Jelly?

Mint jelly is a traditional accompaniment to lamb recipes, especially lamb chops, like these tasty grilled ones, and it’s also tasty with pork dishes. The store-bought versions are sold in jars. It is sometimes a bright green color like the above, while others are a pale yellow, which is the color you’ll get without adding food coloring.

Mint jelly is made with fresh mint that you steep in hot water so that the water takes on the mint flavor. Then you strain the mint away and add a bit of lemon juice and some fruit pectin which causes it to set up like jello.

Are Mint Jelly And Mint Sauce The Same Thing?

Both mint jelly and mint sauce are served with with lamb and they’re both made with a lot of fresh mint. But, they’re actually still quite different.

Mint jelly is sweet and is like a jam or jelly, whereas mint sauce is more on the vinegary side and is a bit liquidy. Another difference is that for mint jelly, you strain out the mint, whereas for mint sauce, the mint stays in it.

Type Of Mint To Use

First of all, you need to use fresh mint for this recipe. Mint extracts or dried mint are not going to give you the flavor you want.

As to the type of fresh mint, I know there are lots of varieties that may be available to you. Spearmint is the best choice for a classic mint jelly, rather than peppermint. Spearmint has a lighter, sweeter flavor. That’s preferable to the stronger peppermint with its cooling sensation, which comes from its higher amount of menthol. Lemon mint is another good option when making mint sauce. So look for spearmint or lemon mint.

For identification purposes, in the United States, if a package of fresh herbs is labeled with just mint, it will be spearmint. Peppermint and lemon mint tend to be identified more specifically on the label.

Using The Mint Leaves And Stems

Since we’re just use the mint for flavor and are steeping it in water, you can use the mint stems as well as the leaves. There’s a lot of good flavor in there so don’t let them go to waste.

Be sure to chop the mint before adding the hot water. This helps the mint flavor to release from the leaves. Alternatively, you can let unchopped mint steep for longer. Leave it at room temperature for 30 minutes as the water cools, and then refrigerate for 3 hours before straining.

What is Liquid Pectin?

Pectin is what thickens jams and what gives jelly its jiggly consistency. It’s naturally found in fruits, but can also be purchased in liquid and powdered forms. 

Keep in mind that this recipe calls for the liquid version of pectin not the powdered version. They are not a direct swap as they are used differently in the cooking process and require different amounts. And, just so you know that you are getting the right thing, I’ll tell you that my best results were with Certo Premium Liquid Fruit Pectin. If you buy that one and make the recipe below, you will have perfect results for sure.

Can You Use Gelatin Instead of Pectin?

Gelatin is another substance that can thicken and set desserts. Instead of being derived from fruit, it’s actually an animal product that comes from collagen. It’s used in Jell-O, marshmallows like these great homemade ones, and various yummy candies.

Once again, this is not a great substitute because they get used a little differently and result in different textures. While they can sometimes be substituted for each other, it requires adjustments to the recipe to get the desired results. 

Why Is The Food Coloring Optional?

Without food coloring, mint jelly naturally has a pale yellow color, and is nowhere near the green you probably associate with mint jelly. You will sometimes see store-bought mint jelly that is yellow instead of green, and that means that they haven’t added food coloring. Sometimes these varieties are labelled “natural” or “dye-free”.

You can add the drops of green food coloring if you want the bright green color, but you don’t have to. The food coloring doesn’t affect the flavor at all, it’s just for appearance. 

How To Can Mint Jelly

Now, I am not a canning expert and usually opt to freeze extra jelly (see below) since it’s so easy and works perfectly. It’s also easier than canning for if you just want a little bit of jelly at a time, as I’ll explain below. But if you want to make extra and can yours, here are the basics:

Ladle your cooked mint jelly into sanitized jars, leaving a little bit of room at the top, about 1/4 inch is good. Wipe off any spills and put on your lids and rings. 

Process in a hot water bath for 20 minutes, then carefully remove them and set them on a towel, and allow to cool. You’ll hear the click or pop of the jar lid as they cool down and seal. You can check the seal by looking that the center of the lid is now concave and also by removing the ring and making sure that the lid stays securely on.

Freezing Mint Jelly

Mint jelly can be frozen in an airtight container for up to two months after it has set. The jelly doesn’t become hard/solid but remains scoopable. Yes, really! So you can scoop out however much you need whenever you need it. Put the sealed container back into the freezer for next time, and put what you’ve scooped out into the fridge for an hour. It will be back to a useable temperature and texture by then.  It takes a shorter amount of time at room temperature (10-20 minutes, depending how much you scooped out).

You actually can use it straight from the freezer too, without thawing it. It’s still jiggly and tasty. It’s just a bit cold and has a white cast to its coloring because it’s technically still frozen.

Lamb Recipes To Use Your Mint Jelly