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Mint and Apple Jelly

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lovely relish that goes well with lamb and pork and will last up to two months in the fridge

A lovely relish that goes well with lamb and pork and will last up to two months in the fridge

Ingredients

Serves: 6

Metric Cups
  • 7 medium apples
  • 1 bunch fresh mint
  • 5 tablespoons lemon juice
  • 1½ litres bottled water
  • 650 grams granulated sugar (about)
  • 7 medium apples
  • 1 bunch fresh mint
  • 5 tablespoons lemon juice
  • 2⅝ pints bottled water
  • 23 ounces granulated sugar (about)

Method

Mint and Apple Jelly is a community recipe submitted by tinaw007 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Chop the apples roughly, no need to peel or core.
  • Finely chop the mint leaves.
  • Add the apples , three quarters of the mint, lemon juice and bottled water to a large saucepan. Bring to the boil and the let simmer for about 45 minutes.
  • Strain through a fine tea towel or a piece of muslin into a bowl.
  • Measure this liquid and for every 250mls of liquid you have, add 165g of sugar. Heat in a saucepan until the sugar is dissolved, then boil for around 30 minutes.
  • Remove from the heat and allow to stand for five minutes. Stir in the remaining mint and pour the jelly into sterilized jars and seal
  • Chop the apples roughly, no need to peel or core.
  • Finely chop the mint leaves.
  • Add the apples , three quarters of the mint, lemon juice and bottled water to a large saucepan. Bring to the boil and the let simmer for about 45 minutes.
  • Strain through a fine tea towel or a piece of muslin into a bowl.
  • Measure this liquid and for every 250mls of liquid you have, add 165g of sugar. Heat in a saucepan until the sugar is dissolved, then boil for around 30 minutes.
  • Remove from the heat and allow to stand for five minutes. Stir in the remaining mint and pour the jelly into sterilized jars and seal
  • Tell us what you think