Mint Jelly
Created by Jamanda, Sunday, 30 September 2007
Description
From Naomi, the definitive accompaniment for roast lamb or mutton.
Ingredients
At a glance
Cuisine
Type
Budget
Seasonality
Makes
4 pound jars
- 3 lb or 1.5 kilos cooking apples,
- 2 pints or 1.2 litres of water.
- 1 pint or 600mls of white wine vinegar.
- Bunch of fresh mint.
- 1.5lb or 750g of sugar approximately.
- Few drops of green food colouring (optional)
Method/steps
- Equipment
- Jam pan or really big saucepan.
- Muslin or very fine sieve and a bowl.
- Wooden spoon and slotted spoon.
- Clean sterile jars and a jam funnel if you have one.
- Knife or mezzaluna.
- Cooking time around 1 hour or so.
- Gather ingredients
- Wash and cut up the cooking apple. Do not peel or core as you will be straining it anyway.
- Put into pan with the vinegar and water and most of the mint roughly chopped, stems and all! (Save some of the mint leaves to finely chop and add at the very end)
- Bring to the boil and simmer gently until apples are soft (about 45 minutes).
- Strain through a scalded jelly bag or muslin and hang over a bowl to drip for two hours or overnight Do not squeeze as it will go cloudy !
- Strain through a muslin bag
- Once it has all dripped through, return the measured juice to a clean pan and bring slowly to the boil, adding 1lb of sugar, for every pint of liquid and stirring until it all dissolves.
- Boil rapidly until it reaches setting point which you will see happening clearly as it thickens and coats the spoon.
- Remove any white scum that settles on top with a slotted spoon I put some muslin around the bowl of my slotted spoon, held on with an elastic band, to help catch all the scum)
- Now cool slightly and add the colouring (if you want to use any) and the saved finely chopped mint leaves (I use a mezzaluna to finely chop mine).
- Pour into warm clean jars and seal and when it is totally cool, label it.
- It will set really firm like a wobbly fruit jelly once cooled.
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