Mint Jelly

Preparation info
  • Makes


    half pint glasses, plus a “taster”
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

If you know only the poison-green, synthetic-tasting mint jellies often plopped alongside roast lamb, don’t imagine that we’re urging you to confect anything of that kind. Begin with good, fresh mint and you will end with good, fresh mint flavor. Be stingy when adding color, which is necessary—unfortunately, mint jelly au naturel is not a pretty shade. A drop or two of color will be enough to achieve a pale-green tint.

If you can grow or otherwise obtain fresh peppermint (bot