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
These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes. The first people to record some of their methods were the Romans...
Pectin is the main agent that causes jams, jellys and marmalades to set. Pectin is known as a gelling agent. Different fruits contain different amounts of pectin and that pectin level will also vary according to the season and also the ripeness of the...