Apple and mint jelly
Makes: 4-5 small jars
Cooking time:leave to strain overnight
Skill level: Bit of effort
- 1kg cooking apples
- 3 large sprigs of mint
- 600ml cider vinegar
- 600-650g granulated sugar
- 4tbsps chopped fresh mint
- Jelly bag or muslin cloth
- 4-5 small jars or glass ramekin dishes, sterilised
- Waxed and cellophane discs
Use distilled white vinegar if you prefer. Try other fresh herbs such as rosemary, sage, thyme and lavender instead of the mint.
- Chop the apples (donít peel or core them, but remove any bruised flesh). Put them in a preserving pan with 600ml (1 pint) water and mint sprigs. Bring to the boil, then simmer gently for 30 mins or until soft and pulpy, stirring occasionally.
- Add the cider vinegar and boil for 5 mins.
- Spoon the apple pulp into a jelly bag or muslin cloth. Leave to strain into a bowl for a few hours or preferably overnight.
- Throw away the pulp. Measure the juice and pour it into the pan with 500g sugar per 600ml of juice. (You should get 700-800ml juice, so that means 600-650g sugar.)
- Heat gently, stirring until the sugar has dissolved. Bring to the boil. Boil rapidly for about 10 mins until it reaches setting point.
- Remove any scum with a metal spoon, then stir in the chopped mint. Leave for 10 mins to cool. Stir well to distribute the mint, then pot right to the top of the jars, put a waxed disc on top, and cover with a cellophane disc. Label. The jelly keeps for up to 6 months.
Nutritional information per portion
- Calories 15(kcal)
- Fat 0.0g
- Saturates 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.