Herb Jelly

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Preparation info

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • Cooking apples
  • White vinegar
  • fresh mint
  • Sugar
  • Green food colouring


Wash the apples but do not peel or core them. Cut them in pieces and put into a pan. Just cover the apples with liquid, using 1 pint/500ml water to ¼ pint/125ml white vinegar. Add a large bunch of washed mint and simmer until the fruit is very soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml liquid. Stir in the sugar over low heat until dissolved, and then boil hard to setting point. Just before cooking is completed, add some finely chopped fresh mint and a few drops of green food colouring. Skim well, cool slightly and stir well. Pour into small hot jars and cover. Serve with roast lamb.

Alternative Herb Jelly

Prepare jelly using 41b/2kg gooseberries or redcurrants with water and herbs, but omitting vinegar. Finish as for herb jelly made with apples.

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