Stonewall Kitchen Classic Mint Jelly, 12.25 oz

Almost everyone who buys mint jelly buys it for lamb. The pairing is British, and it reached American tables through the Sunday roast: a spoonful of something green and sweet-sharp set beside the meat, where the mint lifts the richness and the sugar rounds off the gaminess. In England the same job often falls to a thin vinegary mint sauce. The jelly is the version that holds its shape on the plate.

Stonewall Kitchen's is a clear spearmint jelly, set firm, built on white grape juice so the mint tastes bright rather than medicinal.

Serve it as it comes, a spoonful per plate with a roast leg or grilled chops. It also melts: stir some into the pan drippings with a splash of vinegar for a quick sauce, or brush it over a lamb shoulder in the last minutes of roasting. Cooks who keep a jar year round use it with peas and on a cheese plate too.