Mint Jelly

Mint Jelly

It’s fresh and tasty and goes so well with the roast lamb… any time of the year

The herb’s floral aroma and slightly sweet taste are the perfect complement to any meaty dish. Mint pairs well with lamb’s robust flavour

Mint Jelly on Glass
Mint Jelly on Glass

Ingredients

  • 1 lt Water
  • 1 kg Granny Smith apples
  • 1 lemon
  • 1 bunch Fresh mint
  • 500g sugar
  • 2-3 drops green food colouring (optional)

Step 1

Place the chopper blade into the cook processor and add the apples, washed and quartered leaving the core and peel on, water, lemon juice and 1/2 the mint.

Step 2

Turn temperature to 110, speed 1 for 30 minutes or until soft. Pulse for 10 seconds until you have a soft pulp. Strain the mixture through muslin or a cotton tea towel into a large bowl tie it up and let it drip overnight to get all the juice out.

Step 3

Measure the juice in the bowl and add sugar. Place in cook processor and use the ratio to every 1 litre of juice add 500 g sugar. Add the other half of the mint finely chopped as this is for colour and texture. At this point, you may add 2-3 drops of green food colouring to give it a real deep green colour but this is optional. Put the stir assist into the cook processor and turn the temp to 110 with the stir assist on number 1 for 20 minutes. Then turn down to 100 and keep cooking until when a few drops are placed on a saucer and popped into the freezer for 2 minutes it will start to form a jelly. the mix is then ready but if it is still watery cook a bit longer testing every 5 minutes.

Mint Jelly in Jars
Mint Jelly in Jars

Step 4

let cool slightly for 10 minutes then pour the mint mixture into small sterilised jars and seal.

Chef’s Tips

this will keep up to 3 months in the fridge.

White Bowl Filled with Mint Jelly

Mint Jelly

The herb's floral aroma and slightly sweet taste are the perfect complement to any meaty dish. Mint pairs well with lamb's robust flavour
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Course Appetizer, Dessert
Servings 6

Ingredients
  

  • 1 lt Water
  • 1 kg Granny Smith apples
  • 1 lemon
  • 1 bunch Fresh mint
  • 500 g sugar
  • 2-3 drops green food colouring (optional)

Instructions
 

  • Place the chopper blade into the cook processor and add the apples, washed and quartered leaving the core and peel on, water, lemon juice and 1/2 the mint.
  • Turn temperature to 110, speed 1 for 30 minutes or until soft. Pulse for 10 seconds until you have a soft pulp. Strain the mixture through muslin or a cotton tea towel into a large bowl and tie up and let it drip overnight to get all the juice out.
  • Measure the juice in the bowl and add sugar. Place in cook processor and use the ratio to every 1 litre of juice add 500 g sugar. Add the other half of the mint finely chopped as this is for colour and texture. At this point you may add 2-3 drops of green food colouring to give it a real deep green colour but this is optional. Put the stir assist into the cook processor and turn the temp to 110 with the stir assist on number 1 for 20 minutes. Then turn down to 100 and keep cooking until when a few drops are placed on a saucer and popped into the freezer for 2 minutes it will start to form a jelly. the mix is then ready but if it is still watery cook a bit longer testing every 5 minutes.
  • let cool slightly for 10 minutes then pour the mint mixture into small sterilised jars and seal.

Notes

this will keep up to 3 months in the fridge.
Back to top button