I am wondering about how long jelly can be stored. Also if it should be stored in refrigerator or if it can be at room temperature.
Sounds wonderful.

Elise:
Thank you for the helpful tips and the link. I think I may try this one. Thanks again.

I knew that mint jelly probably shouldn't be that weird green color. Oooooh how I love mint jelly and lamb... now you've got me thinking I might have to try that recipe sometime soon!

Tonight, I had some really good lamb chops that were cooked just right, and I made a mint "sauce" just by steeping chopped mint in hot, sugary, vinegary water, per Darina Allen. It was good -- the lamb was good enough that it didn't need *anything* -- but this homemade mitn jelly is what I really wanted. Next time!

OK, it's in the jar, and I've learned many things about preserve-making and canning (this was my first time). The jars took the seal and the lids turned concave; so I think I did it mostly right.

The jelly turned out a beautiful deep copper/gold colour. I added some fine-chopped mint in the boil at the end, because I think it should be flecked with bits of mint leaf.

Still a little bit soupier and sloppier than I'd like, but I think it'll be just right when refrigerated.

Lamb chops, new potatoes, fresh leaf spinach, good butter and home-made mint jelly. From in the door to on the plate in twenty minutes, and you'd turn up your nose at ambrosia and lobster thermidor for it. The dog gets to crunch on a bone (just one!) afterwards. Nothing better.

I want to find out who started the mint jelly with lamb thing. Personally I think if it's good lamb and cooked properly nothing else is needed but your side dishes.

I tried this recipe and found that the jelly did not gel. It is fully cooled and still a syrup. Some things I may have done wrong: I used half Granny Smith, half McIntosh apples, I put in two cups of mint instead of one and one-half. Hmmm, evidently that was enough to throw off the geling properties. I guess there was not enough natural pectin in my apples? I don't know. I just mixed in some freezer jam pectin and I am waiting to see its impact. It is no longer the beautiful clear gold, but whatever. If this doesn't work, I guess I'll pour it over ice cream. It is a disappointment, though. I'd rather eat it with my leg of lamb.

I know the original question about how long the jelly would last was asked last year, but wanted to answer, in case anyone else was wondering. My mom made mint jelly like this when I was a kid. (I'm 50 now.) The last batch she made before she died was when I was 14. We didn't have lamb often. Ten years later, my husband had some of the last jar, and it was just as delicious. It survived four moves, too, so once it's canned properly, it will last for years.

Also, as a child, my older brothers, who didn't necessarily like this chore, made my bag lunch for school. They kept trying to make lunches that they didn't think I would like. It sounds strange, but one of the best sandwiches they made was mint jelly and pretzels. Consider using the mint jelly as a dip for pretzels sometime. Good combinations of salt and sweet with the extra punch of mint for the sweet. LOL

Hullo, I have a mint jelly question! (apologies if they seem a bit daft)

I've never had mint jelly as here in britain mint sauce (mint leaves in vinegar) dominates...do the apples really go? and how minty is it?...

I have two mint plants which have thrived in the awful weather we have had so far this summer and am looking for a way of preserving them (asides from packing them ino ice cube trays and freezing).

Also...to ensure it gels completely would it be a cheat to add a small amount of gelatin?

I don't make lamb much, but this looks intriguing. Apart from lamb and pretzels, is this good on anything else?

Instead of mint jelly, we use mint honey on our lamb, since we don't eat refined sugar. It's a lot less work, too. Wash your fresh mint leaves (I don't bother removing the stems), pat them dry, pack them into a clean pint or jam jar. Heat up about a cup of honey just so it's warm, pour it over the mint, stirring to get rid of any air bubbles. Allow to steep on the counter until it's cool. I keep this in the fridge for months, set it on the counter when I'm cooking the lamb so it's more fluid by the time dinner's ready.

Hi Chris, what an absolutely brilliant idea. Thank you! ~Elise