- from your plots to pans -






Mint Jelly




you'll need -


  1. 1lb Cooking Apples

  2. 2pts Water

  3. Large bunch of Fresh Mint

  4. 1lb 4oz Sugar

  5. 6 tbsp Lemon Juice

  6. ½ pint White Vinegar

  7. A little green food colouring  




  • Remove stalks from apples, wipe over and cut into pieces without peeling or coring. Cook to a soft pulp with the water and strain through the jelly cloth.

  • Boil the liquid for 15 minutes with half the washed mint, strain; add the sugar, lemon juice and vinegar. Stir to dissolve the sugar and boil for about 10 minutes, or until setting point is reached.

  • Just before setting point, add 3-4 drops of green food colouring and 3-4 tbsp freshly chopped mint.

  • Allow to cool slightly, to distribute the mint.

  • Pot and cover in the usual way, preferably in small jars.