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


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