Tag Archives: mint

Mint Jelly

Mint Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 900g (2lb) apples or gooseberries
  • 20 stems of fresh young mint
  • 60ml (4 tablespoons) of finely chopped mint
  • Sugar (as required)
Instructions
  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.
 

Apple and Mint Jelly

Apple and Mint Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2.75kg (6lb) cooking apples
  • 3 lemons
  • 15-20 sprigs of Mint
  • Sugar
Instructions
  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