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Super easy raspberry mint jelly
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: preserves
Servings: 2
Author: Karon Grieve


  • 450 g/1lb fresh raspberries
  • water
  • 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
  • Seal and use within a year