5 min Cook. 30 min Ready in.
Quick Apple Mint Jelly Recipe Mint Jelly Jelly Recipes Mint Jelly Recipe
Simmer for approximately 20 minutes until apples are pulpy.
Apple and mint jelly recipe. Reduce the heat and stir in the gelatine. Watch our step-by-step video to find out how to make apple and mint jellyMakes about 375g 13ozIngredients1kg 2¼lb cooking apples chopped50g 2oz fres. Stir in the vinegar and mint.
Make the jelly Put the mint leaves in a saucepan add the apple juice and bring to a boil. Steam the apples and mint until you have a UK pint and a quarter of apple juice 715 ml or 3 cups. Measure the apple juice the next day and pour it into a deep heavy bottomed saucepan.
Roughly chop the apples there is no need to core or peel them and heat these in a pan along with the mint leaves roughly chopped and enough water just to cover and no more. Place the pan onto a hob and turn the heat to a medium setting so that the apple and mint mixture will warm through and start to simmer. Boil the water and sugar for 10 minutes.
Remove from heat and carefully pour this mixture into a jelly bag suspended over a large bowl. Add the cider vinegar and. This will allow the mint flavor to infuse into the juice.
Remove from heat and steep for 20 minutes. Bring to the boil and then reduce to a simmer and cook for 30 minutes or until fruit is soft. Regularly stir the liquid to encourage all of the sugar to dissolve before the mixture starts to bubble.
Add 454g1 pound of white granulated sugar for each 570ml1. Add the chopped apples into a large pan and combine with the juice of one lemon the water and the sugar. Bring to the boil and add the chopped mint about two teaspoonfuls per pint of juice Boil rapidly until the jelly sets when tested.
Heat gently until all the sugar has dissolved. The sieve is covered with a clean tea cloth to protect against flies as the jelly bag generally drips overnight. Strain and transfer jelly to warm sterilised jars.
Add enough water to just cover the fruit and then add the bunch of mint. After it boils turn off the heat and let the mint sit in the apple juice for 10 minutes. Put the apple chunks and the bunch of mint into the top of your fruit steamer and fill the lowest saucepan at least three quarters full of water I do this and let it heat up as I chop the apples.
Measure the juice put it into a pan and add 1 lb 450 g warmed caster sugar to each pint of juice.
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