Sauce & Pickle Recipes > Mint Jelly

How to make mint jelly:
Traditionally eaten with lamb, mint jelly makes a nice change to ordinary mint sauce.


5lb cooking apples chopped into chunks (not peeled)
a few large sprigs fresh mint
2 pints distilled white vinegar
6-8 tablespoons chopped fresh mint
a few drops of natural green food colouring
2 pints of water
(see measure conversions for more information)


- Put the apples into a heavy saucepan or preserving pan with the water and mint.
- Bring to the boil, and then simmer gently for about 45 minutes, until soft and pulpy.
- Stir occasionally.
- Add the vinegar and boil for a further 5 minutes.
- Put the mixture into a suspended jelly bag and leave to drain into a bowl for about 12 hours.
- Do not squeeze the jelly bag.
- Discard the remaining pulp.
- Add 1lb of sugar for each 1 pint of juice.
- Return to cleaned pan.
- Heat gently stirring until the sugar has dissolved.
- Bring to the boil and boil rapidly for about 10 minutes.
- Test for a set dropping a little into a saucer of cold water.
- When setting point is reached remove from the heat and skim surface scum off.
- Add the chopped mint and a few drops of natural green food colouring.
- Allow to cool.
- Put into jars as for jam.