This mint jelly recipe is as easy as it gets. All you need is fresh mint, apples, sugar and water! Try it on your lamb, wild game, vegetables and more!
- 8 apples
- One big bunch of mint
- Approximately 2 cups of white sugar
Start by cutting the apples and mint into large chunks. You’ll want to be sure to include the apple seeds and core, as the whole apple is going to act as your pectin.
Add water until the apple and mint are covered, then bring it all to a boil for about an hour. Your mixture is done once it’s turned to mush. Add some water if you feel it’s too dry.
From here, strain the mush through cheesecloth (or something similar), then allow it to sit for at least 4 hours. Many recipes will suggest you let it sit overnight.
Now you’re ready to make jelly. Transfer your mint juice into a large pot and add the same amount of sugar. Whisk thoroughly to ensure the sugar melts.
Bring the juice to a hard boil for a couple of minutes, and then reduce the heat to a constant simmer.
If you haven’t already sterilised your jars, this is a good time to do so. The amount of time your mixture will need to simmer is variable. I find my mixture takes about half an hour before it begins to set.
You can skin off the foam if you prefer, but it’s not necessary.
A great way to check if your jelly is done, is to put a drop of it on a cold plate and push it with your finger. If it wrinkles, it’s ready. Now it’s time to pour the jelly into our sterilised jars and let them set. It will pour like liquid but set as the hours pass. It’s that easy! Enjoy!