Mint Jelly

The final step in the mint jelly tutorial.

To go to step 1 click here

It's not complicated, just boil up apples and mint, strain overnight and then make the jelly.


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Indoor herb gardening is becoming very much the rage these days. You can just snip a few herbs off the stems, grab a tomato or chop a chilli while you're cooking. 

The indoor gardens look gorgeous in the house too with their lush green foliage and gentle background light.

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You will need another bunch of fresh mint.

It's times like these, that I appreciate the rampant nature of mint as it's plentiful in the garden!

You will need an equal ratio of sugar to apple juice to make the jelly.

So - 1 pint to 1lb - 1 cup, 1 cup etc.

Put the sugar and mint apple juice into a pan and stir over a low heat until the sugar has dissolved.

Whilst the juice is getting hot, finely chop the mint,

This will be in the final jelly.

Add the mint to the pan and bring the mixture up to a boil.

I use a thermometer - it is the most efficient way of making jam or jelly.

It needs to come to 220F/102C.

This takes around 10 minutes or so.


You can add a few drops of green food color if you like.

I have here as it makes it easier for you to see the foaming of the mint juice.

You can test for set by dipping in a spoon and allowing the mixture to cool a little.

Push the jelly with your finger and if it wrinkles, then it is probably ready to set.

You can use a jelly funnel if you like or pour the mint mixture straight into a sterilised jar.


Here is the finished product, sealed and labelled with the date it was made.


Mint Jelly to Part 1


More mint recipes - where would you like to go next?

› Mint Jelly

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