Mint Jelly

The classic accompaniment to roast lamb, made from scratch in about 20 minutes. Fresh mint leaves steeped in vinegar and water create the flavor base, then sugar and pectin turn it into a firm, glossy jelly.

Vinegar does two things here: it extracts the mint’s essential oils and provides the acidity that pectin needs to set properly. Without enough acid, the jelly stays runny no matter how much you boil it.

Straining out the mint leaves after boiling gives you a crystal-clear jelly. The flavor stays, the leaves go. A few drops of green food coloring give it that traditional emerald tint, but the jelly tastes the same without it.

Pro Tips

• Use fresh mint, not dried. Dried mint gives a dull, tea-like flavor instead of the bright, sharp punch you want in jelly.
• Bring to a full rolling boil (one that doesn’t stop when you stir) before timing the 30-second boil. This activates the pectin.
• Skim any foam off the top before pouring into jars. Foam makes the jelly cloudy.
• Pour into sterilized jars while the jelly is still hot. It begins setting as it cools.

Variations

• Skip the food coloring entirely for a natural amber-tinted jelly.
• Add a tablespoon of lemon juice for extra brightness and a more reliable pectin set.
• Use apple cider vinegar instead of white vinegar for a rounder, less sharp acidity.