The final step in the mint jelly tutorial.
It's not complicated, just boil up apples and mint, strain overnight and then make the jelly.
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.
You will need to sterile the glass jar before you use it. Even if it's brand new, it's best to sterilise it. It only takes 10 minutes and it's critical in helping to prevent mould forming on your preserves.
You simply take a pan of water big enough to fit your jar(s) in. Pop the jar and lid into the water and bring it to the boil. Simmer for 10 minutes and then remove the jars using either tongs or a clean cloth.
Leave upside down to drain - job done!