Mint Jelly

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

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, May 2002


  • 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


  1. 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.

  2. 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.


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