Mint and Apple Jelly with Cinnamon

Name: Mint and Apple Jelly with Cinnamon
Yield: Yield: 4-5 jars
Cuisine: United Kingdom
Ingredients: 2 sticks cinnamon; 125 g (4 oz) mint, roughly chopped and tied in a muslin bag; 500 g (1 lb 2 oz) sugar to every 600 ml (1 pt) juice; Water to cover; 1.5 kg (3 lb 5 oz) cooking apples, peeled and cored

Preparation info

Yield:
4-5
jars

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Ingredients

1.5 kg (3 lb 5 oz) cooking apples, peeled and cored
Water to co

Europe
United Kingdom
Preserve
Vegan
Gluten-free

Method

Heat jars.

Making Juice

Chop cooking apples and put them in a pan. Just cover with water and cook till soft and pulpy. Pour into a jelly bag or muslin and drip overnight without squeezing.

Making Jelly

Measure juice and weigh out 500