Apple and Mint Jelly

Apple and Mint Jelly
Recipe type: Jelly
Cuisine: British
  • 2.75kg (6lb) cooking apples
  • 3 lemons
  • 15-20 sprigs of Mint
  • Sugar
  1. Wash the apples, remove bruised and bad sections, and roughly chop them.
  2. Remove tough stalks, then chop the mint into small pieces.
  3. Put the cut apples into a preserving pan or large saucepan, and add just enough water to cover them.
  4. Add the juice from the lemons, and half the mint, then bring to the boil.
  5. Boil until the apples are soft, but not a pulp.
  6. Pour the apple mix into a jelly bag or muslin bag, and leave overnight to drip in to a bowl. DO NOT squeeze as this will make the juice cloudy.
  7. Throw away the dried pulp (compost it if possible) and measure the liquid you have collected.
  8. To every pint of liquid, add 1 lb of sugar.
  9. Place the liquid and sugar into a preserving pan and bring to the boil, stirring constantly to ensure that the sugar dissolves.
  10. Boil rapidly until a sample sets.
  11. Add the remaining mint and stir well.
  12. Allow to cool slightly, then pour into prepared jars

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