Ingredients
4 bottle(s)
Mint Jelly
- 50 grams mint leaves
- 600 grams raw sugar
- 150 grams water
- 350 grams white vinegar
- 2 tablespoons gelatine, dissolved in 1/4 cup water
-
6
10min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
Add mint leaves to TM bowl. Chop for 15 secs / sp.5
Add water, sugar and vinegar to the TM bowl.
Cook for 10mins / 100 degrees / sp. 1
Mix gelatine and 1/4 cup of water together in a cup, then add to the TM bowl.
Stir for 30 secs / sp. 2
Pour into sterilised jars and seal.
The jelly will thicken in a few hours as it cools in the jars.
Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentGood recipe but needs fine tuning I think. Reduced...
Good recipe but needs fine tuning I think. Reduced the mint to 35g as thats all I had. Still had a decent volume of flavour. 50g may have turned out too strong.
Jelly sets in the fridge but returns to liquid state at room temp. Would love to see this recipe stay as jelly regardless of in or out of fridge.
Used 500g of white sugar, I also used the same...
Used 500g of white sugar, I also used the same amount of gelatine etc and I'm thinking I should have strained it due to the mint leaves just went to the top. Next time I will
but other then that beautiful receipe 
Mine stays liquid at room temp (preserving it) but actually goes hard in fridge when it's cold. Maybe it's because it's not cold here in aust but I thought I would mention it. Definitely strain next time though.
jmareet: thank u answered my question approciate...
jmareet: thank u answered my question approciate it
organicEVIE: thanks for this I was thinking of...
organicEVIE: thanks for this
I was thinking of straining before gelatine 
Definitely needs only 1/2 sugar & I used 1/2 white...
Definitely needs only 1/2 sugar & I used 1/2 white wine & 1/2 apple cider vinegar + just used 1 gelatine leaf to make a thick mint sauce - even with half sugar it is sweet but very tasty
I followed the recipe and still very runny ,...
I followed the recipe and still very runny , disappointed waste so much sugar and vinegar
Amazing amazing amazing! Never buying mint jelly...
Amazing amazing amazing! Never buying mint jelly again. Halved the sugar and gelatins amount and came out perfectly. Will be great for gift giving and using up wild amounts of mint taking over my garden!
Love this recipe. Thank you.
Love this recipe. Thank you.
I’m fairly sure I followed the recipe and use...
I’m fairly sure I followed the recipe and use the correct amounts, but my jelly is still liquid and has not set 🤷♀️ I think I’m going to undo the jars and remix with more gelatine.
I made the original version of this recipe, and it...
I made the original version of this recipe, and it set far too firmly.
So, after four attempts, I got it to our liking!
I halved the sugar and only used 15 grams of gelatine. It has the wobble of a mint jelly, and nearly disappeared last night!
Could I use white sugar instead of raw? Just to...
Could I use white sugar instead of raw? Just to avoid the brown tinge from the raw.
Easy, tasty & perfect use for mint
Easy, tasty & perfect use for mint
[size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]
With an out-of-control mint bush in the backyard,...
With an out-of-control mint bush in the backyard, this recipe is perfect! The neighbours get jars too!😁 Thanks.
Made this yesterday and it turned out beautifully....
Made this yesterday and it turned out beautifully. I did reduce the gelatin amount to 1 and a half tablespoons rather then the two and it turned out to a nice thick sauce. Love the flavour. I also used 150grams of Apple cider vinegar and the rest white vinegar. I will be making this again.
Just made this, blended the mint and looked too...
Just made this, blended the mint and looked too chunky so blitzed it with sugar for 20 seconds then followed the recipe except used apple cider vinegar , I would reduce the sugar next time just too sweet for me. Great quick easy recipe thanks for posting.
Easy and turned out perfect! Thanks!
Easy and turned out perfect! Thanks!
Replaced sugar with apple sauce 30/12/16
Replaced sugar with apple sauce 30/12/16
Hello, I would use the
Hello,
I would use the amount that is in the recipe. I converted this recipe from a popular mint jelly recipe on the internet. I have made this many times and I have been happy with it. (Looks like its worked well for everyone else too ). It is quite a 'firm' jelly , so I guess if you would like yours a little wobblier then reduce the gelatine a little.
Enjoy :
Bron Modra
f/book : SweetPeasThree
Did you ever get an answer
Did you ever get an answer for your question? I want to make this and not sure how much geletin to use.
This was great and really
This was great and really easy! Thank you
I made this one today' my
I made this one today' my mint garden is going off!!! the recipe says 2 tablespoons of gelitine dissolved in 1/4cup water, is that correct???? i actually used 2 teaspoons
This was so delicious. I used
This was so delicious. I used 150g of Apple Cider vinegar and the rest White. And Rapadura sugar instead of raw. The only thing I would do different would be to chop up the mint longer or strain it before adding the gelatin. I have kids with sensory issues and the big chunks of mint were a big turn off for them.
So easy...smells divine!!
So easy...smells divine!! Roast lamb tonight
It made so much as well
Great recipe! Am officially
Great recipe! Am officially shamed by how much I have paid for 'gourmet' jelly in the past!
Great recipe! Bit freaked
Great recipe! Bit freaked with the amount of sugar, but it has nice balance between sweet, acidity, and mint. Set well. Thank you :0)
Hello : ) If you put it into
Hello : )
If you put it into sterilised jars and get a good seal, (ie, the lid "pops down / sucks in ' ) it will happily be safe unopened on your pantry shelves for at least 6 months.
Once opened (or the jars which didn't seal so well ) refigerate. Again 6 months.
Bron Modra
f/book : SweetPeasThree
Does anyone know how long
Does anyone know how long this lasts?
Yum! Tastes great, can't wait
Yum! Tastes great, can't wait to have with my roast lamb tonight
This is lovely i only had
Thanks
This is such a great recipe!
This is such a great recipe! With a Mint plant going nuts, this is the perfect Solution!