Mint jelly

Name: Mint jelly
Yield: Makes 3–4 lb/1.4–1.8 kg
Ingredients: 2 lb/900 g preserving or granulated sugar, more or less depending on the quantity of liquid; 2 lb/900 g apples, half of them cookers and the rest eating apples; Several good handfuls of mint, preferably applemint which has the best flavour; ½ pint/285 ml white wine vinegar; 2 lb/900 g preserving or granulated sugar, more or less depending on the quantity of liquid

Preparation info

Makes
3–4 lb

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is my favourite jelly for eating with lamb.

Ingredients

2 lb/900 g apples, half of them cookers and the rest eating apples
Several good handfuls of mint, preferably applemint which has the best

Preserve
Gluten-free
Vegan

Method

Wash the apples then chop them in chunks, with peel, core, the lot, and put them into a heavy saucepan with half the mint, 3 pints/1.7 litres of water and the white wine vinegar. Cover the pan with its lid and simmer the contents very gently till the apples are really soft, mushy when pressed again