Easy Mint Jelly
Easy Mint Jelly Recipe (Perfect with Roast Lamb)
Fresh mint jelly is the perfect balance of sweet and tangy, and when made from scratch, it's a far cry from the store-bought stuff. Whether you’re serving up a Sunday roast or planning a family feast, this vibrant jelly adds a touch of herbal brightness to your plate. It pairs beautifully with roast lamb (of course), but don’t stop there, try it with grilled halloumi, peas and potatoes, on a cheese board, or even stirred through a vinaigrette for a herbaceous salad dressing. This easy recipe is a great way to use up garden mint, and it keeps well in the fridge or pantry.
Make a batch and elevate your next meal with just a spoonful!
Serving Suggestions for Mint Jelly:
With Roast Lamb – The traditional pairing; serve alongside or dollop on top of sliced lamb.
Grilled Haloumi or Feta – A swipe of mint jelly adds a sweet contrast to salty cheeses.
Lamb Burgers or Meatballs – Spread on buns or swirl through Greek yoghurt for a quick sauce.
On a Cheese Board – Serve with sharp cheddar, brie, or goat’s cheese and crackers.
With Roasted Potatoes or Peas – Stir into hot peas or brush onto crispy roasted spuds.
In a Salad Dressing – Whisk with vinegar, EVOO, and a pinch of salt for a herby vinaigrette.
With Roast Chicken or Turkey – An elegant alternative to cranberry or apple sauce.
As a Glaze for Grilled Meats – Mix with a little vinegar or soy and brush over pork or lamb ribs.
In a Sandwich – Especially good with cold lamb or turkey and a handful of rocket.
On Warm Flatbread or Pita – With yoghurt, cucumber and leftover roast meat.
With Falafel or Kofta – As part of a mezze plate with hummus and tabbouleh.
Stirred Through Quinoa or Couscous – To add a fragrant, zesty twist.
Need
- 1 Handful fresh mint leaves and stalks
- 100 Grams raw sugar
- 100 Grams apple cider vinegar
- 100 Grams fresh lime juice
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon flavourless gelatin
Do
- 1
Wash the mint thoroughly and place into the Thermomix bowl with the sugar. Chop 6 sec/speed 6.
- 2
Scrape down sides of bowl and add all remaining ingredients.
- 3
Cook 5 min/100°C/speed 4.
- 4
Strain into a sterilised jar and allow to come to room temperature before refrigerating.
- 5
There is just enough gelatin in this mixture to get a very mild set.
- 6
Serve any way you want.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
