Apple and mint jelly

(114 ratings)
Apple mint jelly
Apple mint jelly
  • Makes: 4-5 small jars

  • Prep time:

  • Cooking time:

    leave to strain overnight
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Serve this sweet and fragrant apple and fresh mint jelly with roast lamb. Making your own jellies, pickles and chutneys are a delicious way to store up the taste of summer! What are you waiting for?


  • 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.


  1. 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.
  2. Add the cider vinegar and boil for 5 mins.
  3. Spoon the apple pulp into a jelly bag or muslin cloth. Leave to strain into a bowl for a few hours or preferably overnight.
  4. 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.)
  5. Heat gently, stirring until the sugar has dissolved. Bring to the boil. Boil rapidly for about 10 mins until it reaches setting point.
  6. 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

  • Low
  • Med
  • High
  • 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.

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Average rating

  • 3
(114 ratings)

Your comments

Stephen Perrigaux

With 600 ml each of water and vinegar plus the apple juice you get a lot motes than the stated amount of liquid ! I cut the vinegar to 450ml and still got more than 900 ml of liquid ! I decided to reduce by boiling. I wish people would actually try the recipes they write !!!

Jane Brownlee

A good basic recipe - sets well (I've had trouble setting mint jelly before....) I have a sweet tooth so I cut the vinegar by 1/3 & added loads more mint. I doubt it's going to last 6 months ;)

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