Jamie Oliver’s Mint Jelly is made with mint leaves, water, lemon juice, green food color, sugar, and pectin, creating a fresh treat that takes just 35 minutes to prepare!
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💚 Why You’ll Love This Mint Jelly Recipe:
- Fresh and Flavorful: This jelly uses fresh mint leaves, giving it a bright and refreshing taste that elevates any dish.
- Simple and Accessible Ingredients: The recipe calls for common, easy-to-find ingredients, making it both affordable and convenient to prepare.
- Perfect for Canning: Ideal for making in large batches, this mint jelly can be stored and enjoyed over time, making it perfect for those who love homemade preserves.
❓ What Is Jamie Oliver’s Mint Jelly Recipe?
Jamie Oliver’s Mint Jelly Recipe combines mint leaves, water, lemon juice, green food color, sugar, and pectin, ideal for enhancing the flavor of various dishes.
🍈 Jamie Oliver Mint Jelly Ingredients
- 1 ½ cups packed fresh mint leaves and stems
- 2 ¼ cups boiling water
- 2 tablespoons lemon juice
- 1 drop of green food color
- 3 ½ cups white sugar
- 3 fluid ounces of liquid pectin
🍵 How To Make Jamie Oliver Mint Jelly
- Rinse the stems and leaves of the mint and put them in a medium saucepan. Use the bottom of a jar or glass or a potato masher to crush. Pour in the boiling water, then cover and set aside for 10 minutes.
- Strain the mint mixture; measure 1 2/3 cups of mint and return it to the saucepan. Blend in the food colorant and lemon juice.
- Blend in the sugar and put the pan over high heat. Bring to a boil and whisk regularly. Add the pectin and boil, stirring constantly, for 1 minute.
- Take it off the heat and use a large metal spoon to remove the foam from the top. Put the mixture into sterilized, hot jars and seal them.
- Add a rack to the bottom of a large stockpot and fill it halfway with water. Bring to a boil over high heat, and then use a holder to gingerly lower the jars into the pot.
- Leave 2 inches of space between each jar. If you need to, add more hot water until the water level is at least an inch above the jars. Bring the water to a boil, then cover and process for 10 minutes.
💭 Recipe Tips
- Use Fresh Mint: Fresh mint leaves provide the best flavor and aroma for the jelly.
- Properly Sterilize Jars: Ensure your jars are properly sterilized to prevent any contamination and extend shelf life.
- Skim the Foam: Removing the foam from the top of the jelly after boiling helps achieve a clear, smooth texture.
- Adjust Food Coloring: Add food coloring gradually to achieve your desired shade of green.
🍗 What To Serve With Mint Jelly?
Serve Mint Jelly with Lamb Shoulder or Paprika Roast Chicken, Lamb Heart, Beer Can Chicken, Chicken Milanese , Bread, and Coleslaw Red Cabbage.
🎚 How To Store Leftovers Mint Jelly?
- In The Fridge: Store leftover mint jelly in airtight jars for up to 5 days.
- In The Freezer: Freeze leftover mint jelly in sealed containers for up to 6 months.
FAQs
What’s the difference between mint sauce and mint jelly?
Mint sauce is thinner and more acidic, often made with chopped mint and vinegar, whereas mint jelly is thicker, sweetened, and set with pectin.
Why does mint jelly crystallize?
Mint jelly crystallizes when cooked too slowly or too long because excess evaporation concentrates the sugar, promoting crystallization.
How do I thicken my mint jelly?
To thicken mint jelly, add liquid pectin, a plant-based thickener, during cooking until the desired consistency is achieved.
Why is my mint jelly not setting?
Your mint jelly may not be setting because it needs more cooking time; unseal your jars and recook the jelly thoroughly.
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Jamie Oliver Mint Jelly Nutrition Facts
Amount Per Serving
- 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
Jamie Oliver Mint Jelly Recipe
Description
Jamie Oliver’s Mint Jelly is made with mint leaves, water, lemon juice, green food color, sugar, and pectin, creating a fresh treat that takes just 35 minutes to prepare!
Ingredients
Instructions
- Rinse the stems and leaves of the mint and put them in a medium saucepan. Use the bottom of a jar or glass or a potato masher to crush. Pour in the boiling water, then cover and set aside for 10 minutes.
- Strain the mint mixture; measure 1 2/3 cups of mint and return it to the saucepan. Blend in the food colorant and lemon juice.
- Blend in the sugar and put the pan over high heat. Bring to a boil and whisk regularly. Add the pectin and boil, stirring constantly, for 1 minute.
- Take it off the heat and use a large metal spoon to remove the foam from the top. Put the mixture into sterilized, hot jars and seal them.
- Add a rack to the bottom of a large stockpot and fill it halfway with water. Bring to a boil over high heat, and then use a holder to gingerly lower the jars into the pot.
- Leave 2 inches of space between each jar. If you need to, add more hot water until the water level is at least an inch above the jars. Bring the water to a boil, then cover and process for 10 minutes.
Notes
- Use Fresh Mint: Fresh mint leaves provide the best flavor and aroma for the jelly.
Properly Sterilize Jars: Ensure your jars are properly sterilized to prevent any contamination and extend shelf life.
Skim the Foam: Removing the foam from the top of the jelly after boiling helps achieve a clear, smooth texture.
Adjust Food Coloring: Add food coloring gradually to achieve your desired shade of green.