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10 mins

+ waiting
Apple Mint Jelly Recipe

Apple Mint Jelly


Recipe by  

Apple Mint Jelly relies on a splendid combination of the flavours from apple and mint (no surprises there!). It's a great jelly to serve with roast lamb but it's equally at home with cold roast pork or beef. Optionally, you can drop a small sprig of washed rosemary into each jar, but it's just a little curiosity of mine and not essential to enjoy the true flavour of this conserve.

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 1 Hour

Ingredients for Apple Mint Jelly

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
makes 2 x 8oz (225g) jars:
2 lb
2 pints
18 oz
caster (superfine) sugar
8 oz
fresh mint leaves
2 sprigs
rosemary (optional)


How to Cook Apple Mint Jelly

  1. Peel and core the apples, place them in a large saucepan with 2 tablespoons of water and cook for 20 minutes over low to medium heat. Once the apples are very soft, place the mixture into a sieve or colander and allow the juice to drain into a bowl (this can take up to 3 hours).
  2. Wash and finely chop the mint leaves, add them plus 1¾ pints (1 litre) of water to a saucepan and bring to the boil. Remove the pan from the heat and set aside for 10 minutes to allow the liquid to cool a little.
  3. Add the strained apple juice to the pan and stir in the sugar. Stir well, then bring back to the boil. Reduce the heat and simmer gently for 40 minutes, stirring regularly. Pour into sterilized jars and (optionally) drop a small sprig of washed rosemary into each jar before sealing.

Make sure your storage jars are sterile before adding the marmalade. To sterilize the jars wash and rinse them (and the lids), then dry them in a moderate oven (Mk 4 - 350ºF - 180ºC) for 15 to 20 minutes. Keeping them hot will also prevent the jars from breaking when you fill them with the hot preserve.
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