This makes a different accompaniment for lamb from the traditional mint sauce. It’s really nice on new potatoes as well.
Ingredients for Mint Jelly:
- 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 for Mint Jelly:
- 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 teaspoonfuls 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.
General Information on Making Jelly Preserves
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What an amazing collection of recipes!!!!!!
Thanks very much. We do try!
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
I love this recipe thank you 🙂
I made this on the weekend, and I have to say it tastes lush!!
Its the first time I have made mint jelly. I don’t own a jelly bag either so used doubled ribbed dishcloths which did the trick!! will make this again for sure .
Thank you
Fab Recipe for Mint Jelly……Now I’m off to make Runner Bean Chutney…..Love the site, its a real wealth of information for the newbie.
many thanks
Lisa
Have tried recipes from this site think its great
hiya
can I ask why caster sugar is used in the recipe. I make jams and jellies quite a bit but always use either jam or preserving sugar, and wondered why caster.
I have a garden full of wonderful mint that is possibly at its best right now and am going to try mint jelly.
Look forward to your reply
regards Dave