I’m still using up the raspberries in the garden and making full use of the herbs that are over flowing the garden. None more so than the mint of course which is everywhere. This raspberry mint jelly uses both the great effect, easy to make and super to taste.
Some people are daunted by making jellies, thinking they will never set or go rock hard or worse go cloudy. Check our my resources page for lots of hints and tips on making jellies.
This recipe for raspberry mint jelly comes from my book Simply Scottish Cakes & Bakes. I wanted to come up with the accompaniments to my bakes and this jelly is just the job for scones.
What’s in there?
You really don’t need many ingredients here, just four in fact;
raspberries, mint, lemon juice and sugar.
Let’s get to it!
You will want to cook those luscious raspberries just covered with water plus the lemon juice until the fruit is all soft and pulpy.
The next step is up to time itself. You pour this mush into a jelly bag and just let it drip into a bowl over-night. Do not under any circumstances squeeze the bag to get more juice out. This will result in the dreaded cloudy jelly, leave well alone!
Measure the juice in the bowl and for every 600ml (1 pint) use 450g (1 lb) sugar and put both juice and sugar into a pan and heat gently till sugar has dissolved then boil till you reach the setting point.
Let the jelly cool slightly for about 10 minutes before stirring through chopped fresh mint so it hangs suspended in the jelly and spoon into sterilised jars.
This recipe makes two jars of raspberry mint jelly and will keep for up to a year.
K x
RASPBERRY MINT JELLY
Ingredients
- 450 g/1lb fresh raspberries
- water
- 1 tbsp lemon juice
- white sugar
- 2 tbsp chopped fresh mint
Instructions
- Cover the raspberries in a pan with water and add lemon juice, boil then lower temperature to simmer till fruit is soft.
- Remove from heat and pour into a jelly bag suspended over a bowl and leave to drip over-night
- Measure resulting juice and for every 600ml/1 pint add 450g/1lb sugar
- Heat till sugar dissolved then boil to setting point
- Allow to cool a little for 10 mins then add chopped mint and stir through
- ladle into sterilised jars
- Seal and use within a year
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