Bush Mint Jelly Condiment


For 250g Jelly (one small jar)

  • 100ml malt vinegar
  • 100ml champagne vinegar
  • 4 tbsp demerara sugar
  • ¼ C dried bush mint
  • 3 Tbsp dried Bush mint, extra


  1. Put vinegars, bush mint and sugar into sauce pan and bring to boil.
  2. Simmer until sugar has dissolved and then leave off heat to cool.
  3. Place in sterilised jar and leave to infuse for two days.
  4. Strain vinegar and bring up to a simmer.
  5. Add 2 soaked leaves of gelatine to mix and stir until dissolved.
  6. Add extra dried bush mint, allow to cool completely.
  7. Place in sterilised jar, seal and allow to fully set.
  8. Serve with smoked trout, lamb and missed in dressings over vegetables such as roast squash.

This recipe brought to you by

Robyne Low


Introducing Our Range Of Dried Herbs

Tucker Bush Native Herbs are dried and ready to use in your cooking. Enjoy these local flavours with cooked meats, baked treats and steeped in hot water for an aromatic tea.

See more dried-herb recipes

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