Mint Jelly

Mint Jelly
Recipe type: Jelly
Cuisine: British
  • 900g (2lb) apples or gooseberries
  • 20 stems of fresh young mint
  • 60ml (4 tablespoons) of finely chopped mint
  • Sugar (as required)
  1. For gooseberries, top and tail the berries; for apples core and cut them into small chunks.
  2. Simmer the fruit in a pan, with just enough water to prevent it burning. Cook until the fruit is soft and pulpy.
  3. Place the fruit in a jelly bag and leave to drip.
  4. Measure the collected juice, and for every 600ml (1 pint) of juice allow 450g (1lb) of sugar. Put the juice and sugar back into the pan.
  5. Tie the mint stems in a bunch and add them to the pan.
  6. Bring to the boil whilst stirring well.
  7. Boil until setting point is reached.
  8. Remove the bunch of mint and add in the finely chopped mint. Stir well to distribute the mint, then pour into prepared jars.
  9. Seal whilst still very hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: