Mint Jelly

Name: Mint Jelly
Yield: Makes About 450 g / 1 lb
Cuisine: United Kingdom
Ingredients: grated zest and juice of 1 lemon; 1 tbsp white wine vinegar; 675 g/ 1½ lb caster sugar; 60 g/ 2 oz chopped mint, including the stalks, plus 2 tbsp more finely chopped mint leaves, to finish; 1.8 kg/ 4 lb cooking apples

Preparation info

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Cooking apples form the base for this preserve, their natural pectin providing the setting agent for the jelly. The efficiency of the set will however depend on a number of factors, notably the balance between the pectin, acid and sugar.

Ingredients

1.8 kg/ 4 lb cooking apples
60 g/ 2

Europe
United Kingdom
Condiment
Vegan
Gluten-free

Method

Chop the apples coarsely, including the cores, and put in a pan with the 60 g/ 2 oz chopped mint, including the stalks, the lemon zest and juice, and vinegar, and barely cover with about