There's nothing better with Roasted Leg of Lamb  or another roast lamb dish than homemade mint jelly. It's the classic accompaniment for good reason. Our mint jelly recipe starts with lots of fresh mint, sugar, and a little lemon juice. Pectin is added to ensure the jelly sets firm. Food coloring provides the verdant shade of green, but you can skip this ingredient for a more golden hue.

Martha Stewart Living, May 2002


Recipe Summary

Makes about 2 cups


Ingredient Checklist


Instructions Checklist
  • 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.