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)
- Place the sliced apple into a Kilner® Preserving Pan with the water, lemon juice and about 10 sprigs of mint.
- Bring to the boil and simmer until a soft pulp is formed (about 30 minutes) stirring occasionally.
- Strain the mixture through a piece of muslin and allow to drip overnight
- 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.
- Put the juice and sugar into a saucepan and bring to the boil.
- Add about 2 tbsp. of finely chopped mint and then the optional food colouring if you’d like a green coloured jelly.
- 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.
- Pour jelly into small sterilised Kilner® jars and seal tightly.