Mint jelly

5 from 2 votes

This flavorful sweet jelly is made with apples and mint, and pairs perfectly with lamb as well as other meats and vegetables.

Prep Time10

Cook Time40

draining time (approx, min)2

Total Time50

Course: Condiment

Cuisine: British

Servings: tbsp (see notes)

Calories: 77kcal

Author: Caroline

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Ingredients

1 lb Granny Smith apples
½ lemon ideally organic and wash first as you will use the whole fruit
5 stems mint approximately - 5 stems is around 1 cup loosely packed
2 cup water
1 ¼ cups sugar

At end

2 tablespoon mint finely chopped

Instructions

Chop the apples into chunks but don't remove the core or skin. Place the apple chunks and mint - on the stem - in a pot /pan along with the lemon - I usually squeeze in the juice first then add the piece of lemon in as well. Add the water then bring the place over a medium heat, covered, and bring to a boil.
Once it reaches a boil, reduce the heat so that the mixture simmers then let it cook for a good 20 - 30 minutes, covered, until the apples are really soft and pulpy. Let the pot sit a couple minutes while you prepare bowl etc for straining.
If you have a jelly bag, use that, or else line a fine sieve/strainer with a double layer of cheesecloth. Pour all of the apple-mint mixture into the jelly bag/lined sieve and allow the liquid to strain through. Do NOT press down the solids at all or you'll likely get cloudy jelly. Leave the mixture to strain for at least two hours, but you can also leave overnight.
Remove and discard the solids and measure the liquid. You should have around 1 ¾ cups/415ml. Place the liquid in a pot/pan along with the sugar - if you have less liquid, you may want to reduce the sugar a bit, or similarly add slightly more if you have more.
Place the pot over a medium heat, uncovered, and stir now to help the sugar dissolve. Bring to a boil then reduce the heat a little so that it simmers, but strongly. Continue to cook to let the mixture thicken, a good 10 minutes or so. Foam will likely form on the top around the edges - as it does, skim the foam off and discard.
As the mixture thickens, test that it has reached jelling point. Place a small spoonful of the jelly on the cold plate (ideally one you pre-chilled in the freezer) and let it cool. Try nudging the edge of the mixture - the surface should wrinkle a little. If you tip the plate, it should have some resistance rather than just flowing off quickly. If it might not be ready, cook a little more.
Once ready, pour into a prepared jar and let cool a couple minutes while you finely chop the additional mint. Stir in the mint, trying to get it down in the jar a bit, then cover and seal the jar.

Notes

This recipe makes enough for roughly 1 x 8oz (235-240ml) jar (1 cup). You can easily increase the quantities of everything for a larger batch, but note cooking times will likely need to increase a bit.

Nutrition

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