Mint Jelly Recipe

mint jelly

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:

  1. Wash the apples and cut into pieces.  Do not remove the cores or peel.
  2. Put into a pan with the water and a few sprigs of mint.
  3. Stew slowly until soft and pulpy.
  4. Test for pectin.
  5. Turn into a jelly bag and leave overnight to strain.
  6. Measure the juice, put it into a pan and add 1 lb (450 g) warmed caster sugar to each pint of juice.
  7. Heat gently until all the sugar has dissolved.
  8. Bring to the boil and add the chopped mint (about two teaspoonfuls per pint of juice)
  9. Boil rapidly until the jelly sets when tested.
  10. Add a few drops of green food colouring if liked.
  11. Pot and seal at once.

General Information on Making Jelly Preserves

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Posted in Val's Preserves, Apples, Vegetable Recipes, Jellies, Fruit, Recipes using Herbs, Vegetarian Recipes, Mint, All Recipes
8 comments on “Mint Jelly Recipe
  1. Jacky Duke says:

    What an amazing collection of recipes!!!!!!

  2. Val says:

    Thanks very much. We do try!

  3. gemma moore says:

    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

  4. Martine Lamerton says:

    I love this recipe thank you 🙂

  5. Gin Walker says:

    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

  6. Lisa Bate says:

    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

  7. GLYN says:

    Have tried recipes from this site think its great

  8. Dave Denton says:

    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

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