Mint Jelly

Preparation info

  • Fills

    8 225 g

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Mint jelly has a far better flavour if a proportion of vinegar is included as part of the liquid in the recipe. Pot the jelly in small jars that can be used up at one time when opened.


  • 1.25 kg/3 lb cooking apples
  • 6 dl/1 pint water
  • 1 bunch well-washed mint
  • 6 dl/1 pint vinegar
  • granulated or preserving sugar (see method)
  • few drops green colouring


    Wash the apples and cut up without peeling. Place them in a large preserving pan, add the water and about half the mint tied in a bunch. Place over moderate heat and bring to the boil. Simmer gently until the fruit is quite soft – press the apples with a potato masher occasionally to pulp them down really well. Add the vinegar and bring up to the boil. Simmer for 5 minutes. Then ladle the fruit juice into a scalded jelly bag and allow to drip for several hours.

    Measure the juice back into the preserving pan and for every 6 dl (1 pint) of juice add 475 g (1 lb) sugar. Stir over low heat to dissolve the sugar, then bring up to the boil. Boil rapidly for a set – about 15 minutes. Remove from the heat and skim. Add about 3–4 tablespoons finely chopped mint and a few drops green colouring. Stir through the jelly, then ladle or pour into small jars. Cover with waxed paper circles when hot and seal when cold.