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Mint and Apple Jelly

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Great way to use up Granny Smith Apples. Keep covered in fridge for up to 2 months once opened.

Great way to use up Granny Smith Apples. Keep covered in fridge for up to 2 months once opened.

Ingredients

Serves: 6-8

Metric Cups
  • 1 kilogram apples
  • 1½ litres water
  • 75 millilitres lemon juice
  • 75 millilitres fresh mint (chopped)
  • 750 millilitres sugar
  • 2 tablespoons fresh mint (extra)
  • 2⅕ pounds apples
  • 2⅝ pints water
  • ⅓ cup lemon juice
  • ⅓ cup fresh mint (chopped)
  • 3 cups sugar
  • 2 tablespoons fresh mint (extra)

Method

Mint and Apple Jelly is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Tell us what you think

    What 3 Others have said

    • Leave the jelly for at least ten minutes before adding the extra chopped mint, stir well, and then put into hot jars, i.e. while still hot, but starting to gel.

      Posted by RobinClay on 11th August 2014
    • The jelly is sweet but ideal for roast lamb. I used double the amount of mint. The extra mint that I added at the end all rose to the top of the jar. Is there a way to stop this happening? (I suspect not.) All in, an excellent recipe.

      Posted by SimonClerehugh on 7th October 2013
    • Very sweet but very nice. I added double the amount of mint.

      Posted by RKSMITH on 12th September 2013
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