Spiced Apple Jelly with Mint and Dill

Preparation info
  • Makes about

    2 kg

    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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


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


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