Mint Jelly/Jam

Our answer

We don't see any particular reason why Nigella's Chilli Jam recipe (in Christmas, p241) cannot be adapted to use mint instead of chillis, however we would emphasize that we have not tested this. You would need to finely chop plenty of mint - we would guess at around 30g/1 ounce leaves (1 cup chopped leaves). We suspect it would be best to add half of the mint once the sugar has dissolved (in step 3) and the remaining half when the jam has finished its boiling (just before you take the pan from the heat).

We would however mention that the colour of the jam will not be as vivid for mint as it is for chillis. Mint tends to darken very quickly once it is cut or cooked, so the mint jam will be an olive green colour rather than a bright green. Also as the chopped mint leaves float very easily you should make sure that the mint jam is only decanted into sterilized jars once the jam has cooled and thickened enough that the chopped mint will remain suspended in the jam.