Mint Jelly



  • 2kg Granny Smith apples – chopped roughly (with skin and seeds)
  • 3 1/2 cups of fresh mint leaves – chopped
  • 2 cups water
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 3 1/2 cups sugar

Combine apple pieces with water and mint in a large pan (covered). Bring water to a boil then reduce heat and cook 20 minutes, until apples are soft.

Add vinegar to the pan, return to boil. Simmer (covered), 5 more minutes.

Mash up the apple pieces and mint to a runny consistency using a potato masher or spoon. Add up to another cup of water if the mash is too thick

Spoon the apple / mint mash into a muslin cloth (or a couple layers of cheesecloth) or a large, fine mesh sieve, over a large bowl. Leave to strain for at least 2 hours. Do not squeeze or try to mash it through the sieve as it will make it cloudy.

After a 2 hours about 4 cups of juice should have strained out of the mash.

Measure the juice from the apples/mint, then pour into a large pot. Add the sugar (3/4 cup + 2 tablespoons for each cup of juice). Heat on high, stirring to make sure the sugar gets dissolved and doesn’t stick to the bottom of the pan or burn.

Pop a small plate in the freezer – you will use this to test the set later.

Bring to a boil and reduce the heat to medium or medium high, so that you maintain a strong simmer. Cook for 10-15 minutes, using a metal spoon to skim off any scum which appears on the surface

Continue to boil until a digital thermometer shows that the temperature has reached 104 degrees or at the jamming point on a sugar thermometer. Test for a set by putting half a teaspoon on a plate which was in the freezer. Allow it to cool and push it with your finger. If it wrinkles, its ready!

Additional time needed for cooking can be anywhere from 10 minutes to an hour or longer, depending on the amount of water, sugar, and apple pectin in the mix.

Pour into sterilized jars leaving only a small gap at the top and seal.

Makes approximately 4 x 220 ml jars.


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