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.
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.
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;
Ingredients for raspberry and mint jelly
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.
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.
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.
Looking for more tasty jelly ideas to try? Then check out these before you go;
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.
Scottish Raspberry and Mint Jely
- 450 g raspberries
- 1 tbsp lemon juice
- white sugar
- 2 tbsp chopped fresh mint
- 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