Pineapple and Mint Jelly | How to make Pineapple and Mint Jelly

By Amrita Iyer  |  6th Dec 2015  |  
4.7 from 3 reviews Rate It!
  • Pineapple and Mint Jelly, How to make Pineapple and Mint Jelly
Pineapple and Mint Jellyby Amrita Iyer
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About Pineapple and Mint Jelly Recipe

I love canning and preserving fruit, making pickles, jams and jellies and having a difficult choice to make during breakfast and snack times when I am confused between what to have with my breads or desserts! The Fall season – September to November is the time when we get lovely ripe fruits and fresh herbs to preserve and make lovely accompaniments from. There are certain fruits which team up with certain spices and herbs and taste heavenly! Examples can be Mango and Cardamom, Apple and Cinnamon or Plums and Star Anise. The lovely juicy Pineapple is no exception and can be teamed up with fresh Mint to create a lovely Jelly which can be used on breads, toasts, bagels, muffins and over desserts like Ice Creams or Puddings. The combination is heavenly and the mouth feels so awesome after having a spoofull of this delicious jelly! The recipe is by Gina Steer who excels in Jams and Preserves! Many of you must be having this thought in mind – “Jellies are wobbly, gelatinous and soft desserts which melt in the mouth”! Jelly also refers to “a clear or translucent fruit spread or preserve” – Wikipedia! So this Pineapple and Mint Jelly is just that!

Pineapple and Mint Jelly is a delicious dish which is liked by people of all age groups. Pineapple and Mint Jelly by Amrita Iyer has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 20 people. You can find Pineapple and Mint Jelly at many restaurants and you can also prepare this at home. This authentic and mouthwatering Pineapple and Mint Jelly takes few minutes for the preparation and 180 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Pineapple and Mint Jelly is a good option for you. The flavour of Pineapple and Mint Jelly is tempting and you will enjoy each bite of this. Try this Pineapple and Mint Jelly on weekends and impress your family and friends. You can comment and rate the Pineapple and Mint Jelly recipe on the page below.

Pineapple and Mint Jelly

Ingredients to make Pineapple and Mint Jelly

  • 1 ripe pineapple (around 800 gms)
  • 6-7 sprigs of mint
  • 2 apples – approximately 450 gms Granny Smith or Fuji
  • sugar as per measurement
  • 5 cups water
  • 2 tbsp finely chopped mint Leaves
  • A few drops Green food Colour (optional)

How to make Pineapple and Mint Jelly

  1. Cut the Pineapple carefully using a sharp knife. Remove the top as well as the bottom parts where the stem and prickly leaves converge so that the Pineapple stands on a base.
  2. Start slicing from the border where the “black eyes” start and do not cut into the flesh.
  3. Remove only the “eyes”. Now you have a nice and sweet half of Pineapple which would be further cut into chunks. Put the chunks into a pan.
  4. Cut the Apples into chunks of the same size and add them to the pan.
  5. Add the Mint sprigs and water and turn on the heat.
  6. Allow the water to come to a boil and close the pan. Reduce to the lowest heat possible and simmer for 1 – 1 1/2 hours till the fruit is very soft but not squashed.
  7. Cool for 15 minutes and strain through a cheesecloth or soup strainer till all the juice is extracted. Press the fruits on top with a potato masher gently to extract all the juice.
  8. Pour the juice back into the pan and add sugar by measurement. Boil on medium – low heat for 25-30 minutes and perform the set test.
  9. Once the set test is passed, take off from the heat and leave for 10-15 minutes. If you want to skim the top then do so now with a slotted spoon.
  10. Add the food colour and chopped Mint Leaves and pour through a clean and dry funnel into sterilized jars.

My Tip:

Use a ripe and big Pineapple for this recipe. Ripe Pineapples should be yellow in colour and have their wonderful characteristic aroma when smelt near the top stem. I used a green colour for the Jelly. You can use Yellow colour or keep it plain! For a more “herby” Jelly, Basil Leaves can be used which are snipped into small pieces. Measurement of sugar – For every 2 1/2 cups of Juice take 250 gms of sugar – granulated/powdered. The set test – If you have a Candy Thermometer, it should show 220 degrees. Or simply perform the plate test. Keep 2 small plates in the refrigerator once the Jelly starts boiling after adding sugar. After 15-20 minutes drop some liquid on the cool plate. If the liquid shrivels up like a “skin”, it is set! Measure all ingredients for this recipe!

Reviews for Pineapple and Mint Jelly (3)

Padma Ia year ago


krishna va year ago


Sujata Limbu2 years ago

Sounds awesome :D Would love to see a few more images of this wonderful recipe!