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Mint Jelly
- Fills
8 225 g
jars - Difficulty
Medium
Published 1977
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.
Ingredients
1.25 kg 3 lb 6 dl 1
Method
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 β 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
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