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LOCATION: Recipes >> Preserving >> Mint Jelly 06

Print this Recipe    Mint Jelly 06

Mint Jelly

2.3 kg cooking apples
1.1 litres water
a few large sprigs fresh mint; plus 6-8 tbsp chopped
1.1 litres distilled malt vinegar
sugar
a few drops of green food colouring

Remove any bruised or damaged portions from the apples and roughly
chop them into thick chunks without peeling or coring. Put them
in a preserving pan with the water and the mint sprigs. Bring to
the boil, then simmer gently for 45 minutes, until the fruit is
soft and pulpy. Stir from time to time to prevent sticking. Add
the vinegar and boil for a further 5 minutes. Spoon the apple pulp
into a jelly bag or cloth attached to the legs of an upturned stool,
and leave to strain into a large bowl for at least 12 hours. Do
not squeeze.

Discard the pulp remaining in the jelly bag. Measure the extract
and return it to the pan with 450g (1 lb) sugar for each 600 ml (1
pint) extract.

Heat gently, stirring, until the sugar has dissolved, then boil
rapidly for about 10 minutes. Test for a set and, when the setting
point is reached, remove the pan from the heat. Skim the surface
with a slotted spoon Stir in the chopped mint and add a few drops
of green food colouring. Allow to cool slightly, then stir well
to distribute the mint. Pot and cover the jelly.

Herb Jellies

Other fresh herbs such as rosemary, parsley, sage and thyme can be
used equally as well as mint. Serve these herb jellies with roast
meats - rosemary jelly with lamb; parsley jelly with gammon; sage
jelly with pork; and thyme jelly with poultry.

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