Homemade Apple and Mint Jelly Recipe
Updated: Jun 8
I love apple mint jelly and although there are many recipes out and I have tried a few, this is the one I use year in and year out. It’s really reliable and I always get great results. I like to see the pieces of mint evenly through the finished jelly and this can sometimes be difficult to achieve as the mint can have a tendency to float to the top. I never seem to have that problem with this recipe, so this is one of the reasons I use it.
You will need 3lb of cooking apples
1 pnt cider vinegar
3 tablespoons of chopped mint
1 bunch of mint with stalks
Small sterilized jars ( I use the oven sterilizing method as the jars are then warm to fill and won’t crack)
Image courtesy of Wooden Earth Cutlery
Wash the apples and then roughly chop them with skin on and core in ( we need the pips etc as it has natural pectin in it to help it set)
Put the apples into a heavy based pan and add water so that the apples are just covered. Throw in a bunch of mint, cover the pan and bring to the boil.
Turn the heat down to a simmer and cook for approx. 30-45 mins until the apples are soft and broken down into a pulp. Once the apple is soft, add the vinegar and return to the boil, cover and simmer for 5 more minutes.
Remove from heat and spoon the pulp into a jelly bag. Hang the bag over a bowl and allow it to strain. I usually leave mine overnight. Hanging the bag on a kitchen cupboard so that it is a clear distance from the bowl so it’s not sitting in the liquid the next morning. DO NOT SQUEEZE THE BAG!
Don’t be tempted to squeeze the bag to get the last few drops out. This will make you jelly cloudy and you want it to be nice and clear when it’s finished.
Measure the liquid you have collected and put it into a clean heaven based pan. I add 450g of cane sugar for every pint of liquid. Add the sugar to the liquid and stir and begin to gently heat, stirring until the sugar has dissolved.
Allow the liquid to come to a rolling boil, and leave to boil for a while and you may find you get a scum forming around the edges. Carefully remove the scum with a metal spoon and discard.
It needs to continue to boil until it is ready to set and this can vary so the very best way to test it is to put a saucer in the fridge and then when it’s cool to touch take it out and spoon a small amount of the liquid from the pan and drop it onto the cool saucer. Pop it back in the fridge for a few minutes and then run your finger through it . If it’s like jelly, you're ready. If it’s still runny, continue to boil a little longer and repeat the test until you have jelly on the saucer.
Take the pan off of the heat and allow it to cool a little. Remove jars from the oven and allow to cool a little too.
As your jelly cools slightly add in your chopped mint and stir it in. You will find as the jelly thickens it will be evenly distributed. Don’t leave it too long . You need to be able to pour it so it still needs to be a liquid state.
Choose a jug with a good pouring lip and use it to fill you warm jars. Put the lids on ASAP ( use a tea towel as the jars will still be quite hot to touch) as the jelly cools it will create a vacuum and you will hear the jar lids make a popping sound as they do so.
Don’t worry if you are using recycled jars ( I always do!) as you can cover with some gingham or pretty fabric if you are gifting a jar. My family and friends appreciate it all the more knowing the jars are being recycled and reused and return them to me when empty in hope they will receive some more the following year!
In the photos in this blog I am actually making a double quantity because it is so popular with my family and friends, I never seem to be able to make enough and in a year's time you may possibly find yourself doing the same!