Mint jelly’s one of those old-school condiments that deserves a proper comeback — and River Cottage’s version nails it.
It’s bright, fresh, just sweet enough, and has that subtle herbal sharpness that lifts roasted lamb, makes a cheese board sing, or adds a twist to a vinaigrette.
And the best part? You’re only about 30 minutes away from a batch that’s better than anything jarred.
Why You’ll Love This Mint Jelly
- Proper fresh mint flavour — not that synthetic stuff
- Pairs with lamb, cheese, roasted veg, even desserts
- Keeps for months when sealed right
- Quick to make and satisfyingly old-fashioned
- Adds character to your pantry
Ingredients
- 1½ cups packed fresh mint leaves and stems
- 2¼ cups boiling water
- 2 tbsp lemon juice
- 1 drop green food colouring (optional, but classic)
- 3½ cups white sugar
- 3 fl oz liquid pectin (1 pouch or bottle)
How to Make River Cottage Mint Jelly
First, rinse the mint well. Stems and all.
Drop it into a medium saucepan. Mash it gently with a jar or potato masher to bruise it and get those oils going.
Pour over the boiling water. Cover. Let it simmer gently for 10 minutes.
Strain that liquid — press it a little, but don’t go wild. Cloudy jelly usually comes from over-squeezing.
Pour the minty water back into the pan. Add 1⅓ cups fresh mint (for a stronger kick), the lemon juice, and a tiny drop of green colouring if you like it to pop.
Whisk in the sugar. Get the pan back on high heat. Stir while it comes to a rolling boil.
Add your liquid pectin. Stir like mad for a full minute. It’ll bubble and thicken a bit.
Turn off the heat. Skim off any foam — it keeps your jars clean-looking.
Ladle the hot jelly into sterile jars. Wipe the rims. Seal with lids.
If you’re water-bathing:
Place jars into a big pot with a rack at the bottom. Boiling water should cover them by an inch.
Boil for 10 minutes, covered. Remove and let cool.
Common Mistakes and How to Avoid Them
Cloudy finish?
Don’t squeeze the mint pulp too hard — just let it drain.
Didn’t set?
Pectin needs full rolling boil for 1 full minute. Stir constantly.
Sugar crystals?
Heat too low or slow. Fast boil is key. No pauses.
Storage and Reheating
Fridge:
Opened jars last 5–7 days chilled.
Freezer:
Freeze in containers for up to 6 months.
To reheat:
Low heat on the stove. Or microwave in short bursts — stir gently to loosen.
FAQs
What kind of mint should I use?
Spearmint — garden mint — is best. Fresh, fragrant, not too sharp.
Can I skip the food colour?
Yep. It’s just for that traditional green glow. Totally optional.
How do I get a firm set?
Boil hard with the sugar before you add pectin, and stir like mad after adding it.
Can I reuse the mint from the first simmer?
No — it’s done its job. Use fresh for the second round for cleaner flavour.
Nutrition Facts
- Calories: 73 kcal
- Fat: 0g
- Carbs: 19g
- Sugar: 17g
- Fibre: 0.4g
- Protein: 0.2g
- Sodium: 4mg
- Potassium: 22.5mg
River Cottage Mint Jelly Recipe
Description
Fresh garden mint, citrus, and a hint of sugar — this River Cottage Mint Jelly is sharp, sweet, and the perfect little jar of character to keep in your fridge or pantry.
Ingredients
Instructions
- Crush mint in a pot. Add boiling water. Cover and simmer 10 minutes.
- Strain, discard solids. Return liquid to pot. Add 1⅓ cups fresh mint, lemon juice, colour.
- Whisk in sugar. Boil hard, stirring.
- Add pectin. Stir constantly for 1 minute.
- Remove foam. Ladle into hot sterile jars.
- Seal. Boil jars in water bath 10 minutes (optional, for storage).
- Cool undisturbed. Store sealed jars in a cool place.
Notes
- Don’t squeeze pulp when straining — keeps jelly clear.
- Use fresh mint in step 2 for stronger flavour.
- Always skim foam for best texture.
- Water-bath step helps preserve longer — not essential if eating quickly.