Mint Jelly

This mint jelly recipe uses fresh mint and tart granny smith apples to create a traditional flavour. The perfect partner for your next roast lamb dish.

Ingredients and Method


  • 1kg Granny Smith apples, sliced (with skin and core)
  • 1 Litre Water
  • 4 tbsp Fresh Lemon Juice
  • Large bunch of Mint
  • 500g White Sugar
  • 3 drops Green Food Colouring (optional)


  1. Place the sliced apple into a Kilner® Preserving Pan with the water, lemon juice and about 10 sprigs of mint.
  2. Bring to the boil and simmer until a soft pulp is formed (about 30 minutes) stirring occasionally.
  3. Strain the mixture through a piece of muslin and allow to drip overnight
  4. Measure how much juice has been strained and work out the amount of sugar needed using the calculation of 1 litre/4 ¼ cups of juice to 500g/2 ¼ cups sugar.
  5. Put the juice and sugar into a saucepan and bring to the boil.
  6. Add about 2 tbsp. of finely chopped mint and then the optional food colouring if you’d like a green coloured jelly.
  7. Boil the mixture until a jelly forms. To test if it is ready, turn the heat off the saucepan and pour a couple of drops onto a saucer. Place the saucer in the freezer for a couple of minutes and if a jelly is formed when it’s removed, then the mint jelly is ready.
  8. Pour jelly into small sterilised Kilner® jars and seal tightly.

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