Apple Mint Jelly

This apple mint jelly is great with lamb. You have to plan ahead to make it as the apple needs straining through a jelly bag for around 8 hours or overnight.

You will need:-

  • Handful of mint
  • 2lbs apples
  • 1 lemon
  • white wine vinegar
  • more mint
  • sugar
  • 2 1/2 cups, 1 pint (500ml) water

Take a handful of fresh mint and give it a good rinse to get any bugs off it.

If you don't have fresh, you can use dried - about 1 tablespoon.

Take 2 lbs (1kg) of apples.

I have used Bramleys here, but any apple will do - windfalls, crab apples or a mixture. You're only interested in the juice for its pectin.

No need to peel or core them.

Cut out any bruised bits and then chop them up into pieces.

Don't worry about the apple going a bit brown - it happens as it oxidises and won't affect the end result.


Zest and juice 1 lemon.

I use a little hand lemon zester but you could use the fine side of a grater or simply peel with a knife or veg peeler - get it as fine as you can though.

Put the apple, lemon, water and mint into a large pan (for this quantity, I use the base of my pressure cooker which is quite big enough.

Whilst the apple and mint are boiling, assemble your jelly strainer.

You can use a sieve lined with muslin to strain the apple jelly if you don't have one.

Part 2 of the apple mint jelly tutorial click here


› Apple Mint Jelly

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