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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
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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!
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