We particularly like this Apple and Mint Jelly with lamb, so use hearty lashings of it to add punch to your Sunday Roast! Also ideal with pork, or can be used to add an extra punch to your veggies by adding to buttery green beans or fresh peas.
Apple and Mint Jelly Recipe:
Tracklements’ Apple and Mint Jelly recipe makes 6 jars
Time (Cooking): 1 ½ hours (not including overnight time)
– 1kg cooking apples (approximately 4 large)
– 1 litre water
For each litre of juice use:
– 1kg of raw cane sugar
– 25ml lemon juice
– 20g finely chopped mint
If you are worried about the set you can use some citrus pectin
- Chop the apples finely and cover with the water. Boil for 20 minutes until the apples have started to disintegrate and then pour into a jelly bag or muslin over a pan or measuring jug and leave to drain overnight. Remember not to squeeze or the jelly will end up cloudy.For each litre of apple juice, use 1kg of sugar and 25ml of lemon juice.
- Bring the juice up to the boil and stir in the sugar until it’s all completely dissolved. Skim off any scum as it rises to the surface. Bring back to a rolling boil and add the lemon.
- Boil until the liquid reaches setting point, about 20 minutes. Take off any scum that has formed on the top – I used a sieve.
- To test the set, put a saucer into your fridge to cool. Take out and drop a little of the jelly onto a cold saucer and push it with your fingertip. If the jelly crinkles then setting point has been reached.
- Add the finely chopped mint and stir gently. Keep stirring gently every 5 minutes whilst the jelly cools down to ensure the mint is evenly distributed through the jelly and doesn’t all rise to the surface.
- When the jelly has cooled down enough so that it’s still liquid but the mint has stopped rising, about 30 minutes, pour into sterilised jars.
Advice on preparing, making and enjoying your Apple and Mint Jelly:
Lamb is a wonderful food for spring, to us it signals the start of the spring season, along with hot cross buns and chocolate. But, we cannot imagine lamb without mint. Horse and carriage, they partner each other perfectly, the tang of the mint bringing out the sweetness in the young spring meat. This recipe is such a perfect condiment for lamb – a sweet apple and mint jelly recipe, that it makes us want to fast forward to Sunday and to family celebrations.
We find that each of the Tracklements recipes are a joy to make, and are easy to achieve at home. Even when made in our factory, all our Tracklements products are made in small batches with a minimum of ingredients and nothing you wouldn’t use in your own kitchen. The jellies are no different, the fact that you don’t need Certo in this one shows that the recipe is carefully put together to work in a natural way, embracing the science available in nature to create a delicious sweet offering to your Sunday table.
We know you’ll simply love this apple and mint jelly recipe from Tracklements! If you’ve got any super suggestions or tasty thoughts of what this can go with, we’d love to hear in the comments below.
Love this recipe, but don’t quite have the time to make it yourself?
Not to worry, you can find our Mint Jelly on our website here ready to order