Mint Jelly

With the holidays in full swing, and all the family gatherings with copious amounts of eating, plus the fact that we have just gone halvies on a lamb with my folks, mint jelly was high on the list of have to makes.  I got this super easy recipe from my SIL and modified it ever so slightly.  Sadly the picture doesn’t do the jelly any justice, plus I am sure you could yield a lighter result using white sugar, either way it is absolutely delicious.

Mint Jelly


450g tin smooth apricot jam
460g (500ml) sugar – I used brown
250ml white vinegar
1 cup fresh mint chopped
5ml lemon juice


  1. Combine the jam, sugar and vinegar in a saucepan and bring to a boil.
  2. Reduce the heat to a simmer and reduce by one third.
  3. Remove from the heat and stir in the mint and lemon juice.
  4. Bottle in sterilised jars.
  5. Can be kept in the fridge or on the shelf until opened.