Mint & Apple Jelly

Since apples have a lot of pectin and acid, they are easy to make into a jelly. By adding a little vinegar and some chopped herbs like mint – or tarragon – you can make a savoury herb jelly to serve with meat.

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Photo credit: Edmonds Cookery Book 2016
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Prep Time: 1 hour Servings: Makes 2 cups
  • 1kg cooking apples, washed

    and chopped


    caster sugar zest and juice of 1 lemon

    ½ cup firmly packed mint leaves, finely chopped (retain stalks)

    ½ cup white wine vinegar

    green food colouring (optional)

  • 1. Put the chopped apples, including the peel and cores, into a jam pan with enough water to cover.

  • 2. Cover the pan and simmer for 30 minutes or until the apples are completely pulpy.

  • 3. Strain the pulp through a jelly bag or old cotton pillowcase suspended over a bowl to catch the juice. Don’t squeeze the bag.

  • 4. Measure the juice and allow 1 cup caster sugar for each cup of juice.

  • 5. Put the juice and sugar into the jam pan. Put the lemon zest and mint stalks in a small piece of muslin and tie the ends. Add to the pan with the strained lemon juice and the wine vinegar.

  • 6. Heat gently, stirring, until the sugar has dissolved then bring the jelly to the boil.

  • 7. Add the chopped mint leaves and boil rapidly for about 5 minutes or until the jelly reaches setting point.

  • 8. Remove the muslin bag and add a few drop of green food colouring if you wish.

  • 9. Pour the jelly into sterilised jars, cover tightly and don’t move the jars until the jelly is cold and set.

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