Nigella Mint Jelly

Ingredients List

• 1½ cups fresh mint leaves and stems, tightly packed — don’t be shy, stems and all.
• 2¼ cups boiling water — to steep the mint like a strong tea.
• 2 tbsp lemon juice — adds brightness and helps the jelly set.
• 1 drop green food colouring (optional) — gives it that classic jelly-shop hue.
• 3½ cups white sugar — yes, it’s a lot. But jelly doesn’t do subtle.
• 3 fl oz liquid pectin (about 1 packet) — this is what helps it set.

No secret ingredients, just pantry basics and a bit of patience.

How to Make It (Instructions)

1. Steep your mint.
   Wash the mint (don’t skip this — bugs are not a garnish). Put it in a saucepan and lightly crush it with the end of a rolling pin or a glass. Pour over the boiling water, cover, and let it sit for 10 minutes. Basically, you’re making a very fancy herbal tea.
2. Strain like you mean it.
   Pour the mint water through a sieve into a bowl. Press the leaves to squeeze every last drop out. Measure 1⅔ cups of that minty liquid and pour it back into your pan.
3. Add lemon and (maybe) colour.
   Stir in the lemon juice and a drop of food colouring if you want that traditional green glow. No pressure. Mine usually ends up a mellow olive shade and I pretend it’s “artisan”.
4. Bring on the sugar.
   Heat the mint liquid over high heat. Add the sugar and stir until fully dissolved and it starts to boil.
5. Pectin time.
   Add the liquid pectin, keep stirring, and boil hard for exactly 1 minute. Set a timer — overcooking here is a classic jelly rookie move.
6. Skim the foam.
   Turn off the heat. Use a spoon to gently lift off any foamy bits from the surface. It doesn’t affect flavour, but it does mess with that glossy finish.
7. Jar it up.
   Pour the hot jelly into clean, warm jars. Wipe the rims, seal them with lids.
8. Water bath for the win.
   Pop the jars into a boiling water bath — jars not touching, water at least 1 inch above them. Boil for 10 minutes. This keeps your jelly shelf-stable and smug-worthy.

Let the jars cool completely. You’ll hear the lovely “pop” of the lids sealing. That’s the sound of success.

Common Mistakes

Why didn’t my jelly set?
Probably didn’t boil long enough after adding pectin, or your pectin was past its prime. It’s happened to all of us. You can reboil with a bit more pectin and try again.

Can I use dried mint?
Technically yes, but it won’t taste as fresh. This is a job for the real deal — those bright green sprigs from your garden or the shop.

Why is my jelly cloudy?
You might’ve over-squeezed the mint or stirred too much foam back in. It still tastes great though — just call it “rustic”.

What if I skip the water bath?
Then it’s fridge-only, and should be eaten within a couple of weeks. Not a problem if you eat it by the spoonful like I do.

Storage Tips

• Room Temp: Sealed and properly processed jars will last in the cupboard for about a year.
• Fridge: Opened jars will keep for around 3 weeks.
• Freezer: Yup, jelly freezes! Use freezer-safe containers and defrost in the fridge overnight.

Quick tip: Label your jars. I once gave a friend “mint jelly” that turned out to be apple chutney. They still haven’t forgiven me.

What to Serve It With

• Roast lamb — the classic pairing. Mint jelly brings a sharp, sweet contrast.
• Grilled halloumi or chicken — seriously underrated.
• Cheese board — amazing with sharp cheddar or soft goat cheese.
• Toast — I know it sounds weird, but try it on buttered toast. Or a grilled cheese sandwich. Game changer.

FREQUENTLY ASKED QUESTIONS

What’s the difference between mint sauce and mint jelly?
Mint sauce is runnier and vinegar-based, with chopped mint. Mint jelly is thicker, sweet, and set with pectin. Both are delicious. Jelly’s just more posh.

Can I use other herbs?
You could experiment with basil or lemon balm, but then it’s not really mint jelly, is it?

Does mint jelly taste like toothpaste?
Only if you’ve used too much artificial flavouring. Fresh mint gives it a soft, garden-fresh taste — nothing like mouthwash.

How do I know when it’s set?
Do the wrinkle test: drop a bit on a cold plate, push it gently with your finger. If it wrinkles, it’s good to go.

Try More Nigella Recipes:

• Nigella Apple Chutney
• Nigella Gooseberry Chutney
• Nigella Chestnut Puree

Nutrition Facts

Serving Size: 1 of 32 servings

• Calories 73
• Total Fat 0g
• Saturated Fat 0g
• Cholesterol 0mg
• Sodium 4.1mg
• Potassium 22.5mg
• Total Carbohydrates 19g
• Dietary Fiber 0.4g
• Sugars 17g
• Protein 0.2g