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Home » Jelly and Marmalade » 4 Ingredient Scottish Raspberry And Mint Jelly

4 Ingredient Scottish Raspberry And Mint Jelly

Author: Karon Grieve Published : August 2019

Recipe
raspberry and mint jelly
raspberry and mint jelly
raspberry and mint jelly

This delightful homemade raspberry and mint jelly has only 4 ingredients, no pectin required, and is super easy to make. Oh, and it tastes delicious too, especially on top of ice-cream.

raspberry and mint jelly in white bowl with spoon at side

I’m still using up the raspberries in the garden and making full use of the herbs that are overflowing the pots and beds.

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.

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.

bowl with jelly and bread at side

Making fruit jelly

Some people are daunted by making jellies, thinking they will never set or go rock hard or worse go cloudy.

Honestly, once you get the hang of things they are a breeze. And the clear beautiful colours of jelly alone make them well worth making.

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

Ingredients - sprig of mint with a berry

Ingredients for raspberry and mint jelly

Raspberries

Fresh mint

Sugar

Lemon juice

dripping from spoon

How to make raspberry mint jelly

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.

raspberry and mint jelly

How much does this recipe make

This recipe makes two medium-sized jars of raspberry mint jelly.

How long does this jelly keep

Your raspberry and mint jelly will keep in a cool dark place for up to a year. Once opened store it in the fridge and use within a month.

bowl of raspberry and mint jelly

How to serve raspberry and mint jelly

As I’ve said this is simply marvelous as a topping for ice-cream or swirl a little into Greek yoghurt.

Spread the jelly on your toast in the morning.

This makes a nice addition to a cheeseboard especially with Brie and the likes.

Use this raspberry and mint jelly as a glaze when roasting ham.

larder links

Looking for more tasty jelly ideas to try? Then check out these before you go;

Rowan and rosemary jelly

Spiced crab apple jelly with Scotch whisky

Bordeaux red wine jelly

Cumberland sauce redcurrant jelly

Sugar-free mint jelly

Scottish hedgerow jelly with whisky

Rowan and red currant jelly

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

PS this jelly is part of my 100+ Homemade liqueurs and edible gifts for Christmas round-up.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
raspberry and mint jelly

Scottish Raspberry and Mint Jely

Karon Grieve
Super easy raspberry mint jelly with only 4 ingredients. Perfect on toast, with a cheeseboard, topping ice cream and as a glaze for ham too.
5 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course preserves
Cuisine Scottish
Servings 2 medium jars
Calories 122 kcal

Ingredients
 

  • 450 g raspberries
  • water
  • 1 tbsp lemon juice
  • white sugar
  • 2 tbsp chopped fresh mint
Metric – US Customary

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

Notes

Please note that I haven’t put the amount of sugar in this recipe as you use the exact amount required to match the juice you get from the raspberries.

Nutrition

Calories: 122kcalCarbohydrates: 28gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 4mgPotassium: 376mgFiber: 15gSugar: 10gVitamin A: 287IUVitamin C: 63mgCalcium: 69mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Foraging Recipes, Jelly and Marmalade, Summer

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Comments

  1. Marion Anderson says

    July 19, 2023 at 9:44 pm

    Can this be made with a sugar substitute?

    Reply
    • Karon Grieve says

      July 24, 2023 at 10:40 am

      Hi Marion
      I’m sorry I have never tried making this with a sugar substitute so can’t advise.
      K

      Reply
5 from 2 votes (2 ratings without comment)

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