Our favourite mint jelly recipe
Norka Mella Munoz
Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb. This mint jelly recipe was created by Beef + Lamb Ambassador Chef, Norka Mella Munoz. Working as a chef in Patagonia, Chile, Norka first became aware of mint jelly when a Kiwi couple came into the restaurant where she was working and ordered lamb. Upon asking for mint jelly, Norka could only offer the sweet variety they used for desserts. She was astounded when they told her about our tradition of using a vinegar-based mint jelly on lamb.
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1kg green apple
Chopped with skin and seeds
2 cups sugar
Juice of 2 lemons
100g fresh mint
For the mint jelly
Put the chopped apples in a pot and cover with cold water and simmer until soft.
Pass the simmered apple through a sieve and discard the pulp of the apple.
Pass the liquid again through a cheese cloth to take away all the little pieces of the apple pulp.
Place into a deep pot 2 cups of the apple liquid and add the sugar and lemon juice. This makes around half a litre but if you require a larger quantity then add extra even amounts of sugar and apple liquid.
Pick some of the best leaves off the bunch of mint and set aside for cooking later.
Add the remaining bunch of mint into the apple mixture and simmer until you get the right consistency (approximately 15 minutes). To check consistency put a small amount of the sauce in a dish in the freezer for a couple of minutes. If it forms a jelly-like consistency, then it’s ready.
Strain the liquid again and return to the pot.
Finely chop the reserved mint leaves and add to the pot and boil for 2 minutes.
Pour the boiled mint jelly into sterilised jars or bottles. Allow to cool before placing on the lids.