Homestyle golden Mint Jelly
Mint Jelly is not supposed to be green. It is only green when food colouring is added, the real stuff is a delicate pale gold, and is generally a little sweeter than supermarket varieties, it is very tasty and, if you do have Mint growing in your garden, you want to keep it in check as much as possible as it quickly spreads and becomes a weed!
Use with Lamb etc.
– Recipe –
Makes around 3 jars
roughly 800g cooking Apples
3 cups fresh Mint, chopped (2 cups can include stalk, the other just leaves)
3 cups Water
1 cup Wine Vinegar
450g Sugar per pint of juice
- Chop the Apples into large chunks and add to a heavy bottomed pot with the two cups of Mint containing stalk and then boil 20 minutes or so, till the Apple is falling apart. Add the Wine Vinegar and boil for a further 5 minutes.
- Mash thoroughly and then pour into a dish cloth/cheesecloth/muslin or a very fine sieve. Leave suspended over a bowl to strain overnight.
- Measure the resulting juice and then add 450g Sugar per pint, put a small plate in the fridge and heat the juice to a boil slowly so as not to burn undissolved Sugar, add the other cup of Mint. Bring the temperature right up and really rapidly boil for 10 minutes. Take the plate out and drip a small amount of Jelly onto it, leave 30-60 seconds and then squidge with your fringer, if a layer on top has formed, or it is hardening, the Jelly is ready to set.
- Pour into sterile jars.