MINT JELLY

MINT JELLY

By Leanne Schilling SA
12:00 To Prep
2:00 To Cook
6 Servings
Average Rating
Difficulty Medium

Its fresh and tasty and goes so well with roast lamb...anytime of the year

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 and tie 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.

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.

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