Mint and Apple Jelly
A community recipe by tinaw007Not tested or verified by Nigella.com
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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
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.
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