Great way to use up Granny Smith Apples. Keep covered in fridge for up to 2 months once opened.
Recipe posted by Coby
MINT AND APPLE JELLY
Related Nigella Recipes
-
MOONBLUSH TOMATOES
Feel free to substitute the homespun variety in any recipe… Read on
-
JUICY BEEF SKEWERS WITH HORSERADISH DIP
I find fresh horseradish easy to come by these days but,… Read on
Related Community Recipes
-
MY FIGS
These are freshly picked figs from tree. Read on
-
NO EGG NO MILK CHOCOLATE CAKE
In the mood for baking, but you have no eggs? This is the… Read on
Ingredients
Switch to Cup Measures- 1 kilogram apples
- 1.5 litres water
- 75 ml lemon juice
- 75 ml fresh mint (chopped)
- 750 ml sugar
- 2 tablespoons fresh mint (extra)
Method
- Chop unpeeled apples, do not discard seeds.
- Combine apples, seeds, water, juice and mint in a large saucepan, bring to boil, reduce heat, simmer for about 40 minutes or until apples are very soft.
- Strain mixture through a fine cloth into large bowl. Allow liquid to drip through slowly, do not squeeze or press pulp as this will make the jelly cloudy. Discard pulp.
- Measure apple liquid, pour into large clean saucepan, add 3/4 cup sugar to each 1 cup liquid (mixture should not be more than 5cm deep at this stage)
- Stir over low heat, without boiling, until sugar has dissolved, bring to boil, uncovered, without stirring, for about 30 minutes or until jelly sets when tested on a cold saucer. Remove from heat, stand for 10 minutes.
- Stir in extra mint. Pour into hot sterilised jars, seal when cold. makes about 3 Cups.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries for the nigella.com
Add Commentteam cannot be answered here - please instead submit
any questions as "Kitchen Queries".
Be the first to leave a comment