Mint Jelly
recipes :: posted on March 23rd, 2008
The apples are ripe and or ripening and in need of some love and care. Some of them are packed away between sheets of paper in a box to extend their life just a bit, and others are being cooked up into mint jelly. This is one jar of yumminess that I do like to keep on the pantry shelf, and this year I ran out, so it was back to the jam pot with a smile because it is also fun to make!
Firstly you need to give your apple a rinse, then chop them up roughly. As long as they are good quality and clean, you don’t need to worry about the core or any other bits, just chop them up whole. I chop off each end to remove the stem and the blossom scar sometimes, but really, it can all go in.
Cover the apples with water and simmer them until they are mush. Then they go into a straining cloth. I use cheesecloth which seems to do a great job of allowing just the clear liquid to flow through. This year I found my etching press was fantastic to tying the apples up to underneath! I just tie two opposite corners, then the other two to form a bag, then lift up and tie with another sturdy tie to the bars. Of course traditionally this was where the upturned stool came in handy, with each corner tied to a stool leg. Anyway, I find the closed bag a good option, and I let it drip into the pot overnight.
Now the juice is measured and for every pint (550 ml) add 1lb (450g) of sugar. Bring it to the boil and add a sprig of mint. While it is bubbling away chop up a good handful of mint. Keep an eye on the jelly, stirring to dissolve the sugar initially and then occasionally while it cooks.
To test the jelly, dip your wooden spoon in and then lift up to allow the jelly to drip off. When the jelly looks like it is holding together in a jelly blob after a few drips it is done. Let it sit for couple of minutes then remove the scum with a metal spoon. Stir in the chopped mint and let it cool a bit, stirring occasionally to distribute the mint. It is ready to bottle when it looks like it is settled throughout.
Some notes - the colour depends on the type of apple you use - red apples give a Rosy glow. The speed that it sets depends on the amount of pectin in the fruit, so the cooking apples are faster, but you can improve the eating apples set by using them when they are not quite ripe - a bit bitter to bite into! Small jars are best for this preserve as you only need to use a bit now and then, so keeping it fresh in small quantities is ideal. Yum!
