Spiced Apple Jelly with Mint and Dill

Name: Spiced Apple Jelly with Mint and Dill
Yield: Makes about 2kg (4lb)
Ingredients: 125 g (4 oz) spinach, stems removed and chopped roughly; 900 ml (1½ pints) water; 3 teaspoons cumin seeds; 300 ml (½ pint) cider vinegar; Granulated or preserving sugar; 6-8 cardamom pods, crushed; 3 teaspoons coriander seeds, crushed; Generous bunch of fresh dill, divided into small sprigs; 1.5 kg (3 lb) green cooking apples, unpeeled, chopped roughly; Good handful of fresh mint plus 2 tablespoons roughly chopped mint; 2 cinnamon sticks, broken

Preparation info

Makes about
2 kg

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Apple jelly is a delicious and pretty-looking accompaniment to roast lamb. I use spices which are often used with lamb in the Middle East and the green colour is given by adding spinach

Ingredients

1.5 kg (3 lb) green cooking apples, unpeeled, chopped roughly
Good handful of fresh mint plus 2

Preserve
Vegan
Gluten-free

Method

Put the apples in a preserving pan with the handful of fresh mint and broken cinnamon sticks. Add the water, bring to the boil and simmer gently for about 45 min utes, stirring now and then. Add the spinach about halfway through the cook ing. When the apples are very soft and mushy, add the cider vinegar and boil for another 5 minutes.

Spoon the apple and spinach mixture into a scalded