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
Chop the apples (don’t 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.
Use distilled white vinegar if you prefer. Try other fresh herbs such as rosemary, sage, thyme and lavender instead of the mint.