Spicy Lemon-Mint Jelly

By Molly O’Neill

Published July 27, 1996

Total Time
50 minutes, plus cooling time
Rating
4(11)
Comments
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This easy jelly, which you can store in your refrigerator for a week or so, adds a jazzy note to lamb, pork, even an oily fish. The mint’s coolness is balanced by tart lemon, and a tone of red-pepper flakes answers them both. Think of it as a musical riff on the old staid green mint jelly.

Featured in: FOOD;Totally Cool

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Ingredients

Yield:About 2 cups

  • 6 large lemons

  • 1 cup water

  • 2 ½ cups sugar

  • 1 teaspoon crushed red-pepper flakes

  • 5 large sprigs of mint, tied in cheesecloth

  • 2 tablespoons chopped fresh mint

Ingredient Substitution Guide
Nutritional analysis per serving

94 grams carbs; 355 calories; 3 grams fiber; 6 milligrams sodium; 1 gram protein; 86 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use a vegetable peeler to remove the zest (yellow part only) from 4 of the lemons. Cut the zest into fine julienne. Remove the peel and pith from all of the lemons and cut the sections out from between the membranes.

  2. Step 2

    Place the julienned lemon peel, lemon sections, water, sugar and pepper flakes in a large nonreactive saucepan and mix well. Bring to a boil. Lower the heat slightly and simmer for 20 minutes. Place a small saucer in the freezer.

  3. Step 3

    Add the mint sprigs to the mixture and simmer for 10 minutes longer. Check the jelly by placing a spoonful on the saucer and returning it to the freezer for about 5 minutes. If the mixture jells when you push your finger through it, it is ready. If not, simmer a little longer and test again.

  4. Step 4

    Remove the pan from the heat and let cool. Remove the mint sprigs and stir in the chopped mint. Place in a clean container and store in the refrigerator.

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Ratings

4 out of 5
11 user ratings
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Comments

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karen shull

How would you go about preserving this for longer shelf life?

Charles

What if I use peppermint instead of spearmint?

EOS

Followed the recipe although added a bit more fresh mint. Served with leg of lamb and it got raves all around! Would make this again for sure.

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