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.

 

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2 Comments »

Jacky Duke :

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

Val :

Thanks very much. We do try!

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