Mint Jelly Recipe

Ingredients:

  • 4 lbs (1.8 kg) cooking apples
  • 2 pints (1.125 litres) water
  • 1 lb (450 g) caster sugar per pint of juice
  • 1 bundle fresh mint
  • Few drops of green food colouring

Method:

  • Wash the apples and cut into pieces.  Do not remove the cores or peel.
  • Put into a pan with the water and a few sprigs of mint.
  • Stew slowly until soft and pulpy.
  • Test for pectin.
  • Turn into a jelly bag and leave overnight to strain.
  • Measure the juice, put it into a pan and add 1 lb (450 g) warmed caster sugar to each pint of juice.
  • Heat gently until all the sugar has dissolved.
  • Bring to the boil and add the chopped mint (about two teaspoonsful per pint of juice)
  • Boil rapidly until the jelly sets when tested.
  • Add a few drops of green food colouring if liked.
  • Pot and seal at once.

Filed under All Recipes, Apples, Fruit, Jellies, Mint, Recipes using Herbs, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by

Comments on Mint Jelly Recipe »

Jacky Duke @ 8:03 am

What an amazing collection of recipes!!!!!!

Val @ 1:07 pm

Thanks very much. We do try!

gemma moore @ 11:49 pm

just wanted to say thanks for this recipe – i've never ever made jam or jelly before and in september 09 alone i've made 2 batches of this apple and mint jelly.

Lovely easy to understand recipe only thing that put me off was putting everything into a jelly bag (i don't own one) however i consulted some of the older ladies at work and they told me to use tights. so my appley pulp was strained through a double thickness of tights suspended from an upside down stool.

i also didn't use food colouring and think it looks alot more natural.
thanks val x

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