Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 ½ liters water
- 60 g peppermint, fresh leaves OR:
- 25 g peppermint, dried
- 1 kg sugar
- 10 g citric acid
- 1 bottle Gelierfix, liquid or powder
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil, scald chopped peppermint leaves with it and let it steep for 10 minutes. Then briefly bring the brew to the boil with fresh leaves.
- Sieve the stock through a fine cloth, measure out 1 1/4 liters and mix in a saucepan with the sugar and citric acid. Heat with constant stirring. Just before the liquid boils, add the gelling agent. Stir, bring to the boil.
- Pour jelly hot into clean jars and close with the screw lids. Store cool.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below