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
How to Make Jam, Jellies & Marmalade
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 - How to Test for Pectin
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...
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 .
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.
Have tried recipes from this site think its great
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