Fresh Mint Jelly

Move Over, Radioactive Green: The Only Mint Jelly You’ll Ever Need

Let’s have a heart-to-heart. We’ve all bought it: that jar of store-bought mint jelly lurking on the grocery shelf that is a shade of green not found anywhere in nature. It looks less like a condiment and more like something that would grant a small rodent superpowers. It’s a staple and growing up in the Bahamas, leg of lamb was rarely served without it.

This Fresh Mint Jelly is for the grown-ups. It’s herbaceous, it’s tangy, and—shocker—it actually tastes like mint. It’s warm, it’s classic, and it’s just a little bit sophisticated.

Fresh Mint Jelly

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• Author: Tamarind Burrows

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Ingredients

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• 1 cup Sugar (Yes, all of it. We’re making jelly, not a salad.)
• ¼ cup Malt Vinegar (White or apple cider works too if you’re feeling rebellious.)
• 1 tsp Lemon Juice
• 1 cup Fresh Mint (Plucked from the garden or “borrowed” from the neighbor’s.)
• 1 cup Water + 2 tbsp for blooming the gelatin
• 1 ½ tbsp Powdered Gelatin

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Instructions

1. Bring your mint in 1 cup of water to a rolling boil. As soon as it hits that peak, remove it from the heat. Let it steep for 10 minutes. Think of it as a spa day for your herbs, except it ends with them being crushed.
2. Strain the mint through a fine sieve. Use the back of a spoon to press against those leaves like you’re trying to get a secret out of them. We want every single drop of that minty essence.
3. Add the sugar, vinegar, and lemon juice to the pot and stir. Add it back to the stove over medium heat. Stir until the sugar has completely dissolved. No one wants “crunchy” jelly.
4. While your minty sugar-water is heating, “bloom” your gelatin by sprinkling it over those extra 2 tablespoons of water in a small bowl. Let it sit for about 5 minutes until it looks like a weird, thick sponge.
5. Whisk that bloomed gelatin into your hot mint liquid until it’s perfectly smooth. Pour it into a pretty jar and let it chill in the fridge for at least 4 hours (or until it stops jiggling like it’s nervous).

Notes

Why This Works

Aside from not being neon, the malt vinegar provides a deep, malty complexity that cuts right through the richness of lamb or roasted potatoes. It’s a bit of a British classic with a homemade “I actually have my life together” twist.