Apple and mint jelly Recipe

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4 - 5 small jars




30 min


45 min
leave to strain overnight

Nutrition per portion

Calories 15 kCal 1%

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.

More Recipe Ideas

Top Tip

Use distilled white vinegar if you prefer. Try other fresh herbs such as rosemary, sage, thyme and lavender instead of the mint.