Mint Jelly

By 25th April 2022No Comments

There’s mint jelly and there’s mint jelly. This is the latter. Not that  gloopy stuff served in 1970s kitchen tables with overcooked lamb. No. This is a proper, sophisticated, grown up set jelly that proves a wonderful accompaniment to a salty roast.


Makes quite a bit…

  • 100g mint leaves
  • 150ml water
  • 4tsp lemon juice (about half a lemon)
  • 150g sugar
  • 2-3 leaves gelatine

  1. Add the mint leaves and water to a food processor and blitz until the mint is very finely chopped. Leave for 45-60 minutes so that the water takes on the mint flavour.
  2. After 45-60 minutes, strain the liquid into a small saucepan. Add the lemon juice and sugar, then heat  gently, stirring regularly until the sugar is dissolved and the liquid is about to boil.
  3. Meanwhile soak the gelatine leaves in room temperature water. After 3-4 minutes, remove the leaves and squeeze the liquid out of them.
  4. When the liquid is about to boil, pour it into a measuring jug. Based on how much liquid you have, decide how many gelatine leaves to use. You’re looking for 1 leaf for roughly every 125ml liquid. Add the leaves to the liquid, stir to combine, and pour into a mould (lined with parchment if needed) before transferring to a fridge for a few hours (preferably overnight).
  5. Before serving, turn the jelly out and cut into whatever size pieces you desire.