Blueberry Mint Jelly

This recipe was an accident. I’d originally intended only to make a syrupy blueberry mint topping, with the intention of making lemon curd and serving them together. However, it became a project that overshadowed my original intention. It only makes about a pint, but it tastes like summer!


Blueberry Mint Jelly

  • 2 pints fresh blueberries
  • 3 c. sugar
  • 3 c. water
  • 2 c. fresh mint leaves, packed
  • 1 apple, peeled, cored and sliced

The method couldn’t be easier. Combine blueberries, mint leaves, apple slices, sugar and water in a saucepan over low heat until the apple is so soft it’s nearly dissolved. Blend in a food processor or blender (I used an immersion blender) and return to sauce pan, straining if desired; I like to leave the bits in. Continue to heat until thickened. Store in the refrigerator in a sealed container.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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