Vickys Mint Jelly for Lamb, 2 Variations, Gluten, Dairy, Egg & Soy-Free

  1. Use garden mint / spearmint, not peppermint
  2. Apple-based Mint Jelly:
  3. Wash & dry the apples and take the stalks off
  4. Cut into pieces, don't peel or core them
  5. Put into a pan with the water and cook down to a soft pulp
  6. Strain well through a jelly cloth and discard the pulp
  7. Boil the strained liquid with the mint for 15 minutes then strain again to remove the mint
  8. Add the sugar, lemon juice and vinegar, stir until the sugar has dissolved and boil until it reaches setting point
  9. This takes 10 - 15 minutes but you can test by putting a spoonful of the mixture on a saucer and letting it cool.
  10. Push the edge of the jelly with your finger and if it wrinkles it's there
  11. Stir in the 4tbsp chopped mint and the food colouring, enough to reach your desired hue
  12. Let cool a little before spooning into small, warm, steralised jars, topping with waxed discs before screwing the lids on
  13. Yields 3.5 - 4 lb jars, I use half pound jars to store mine
  14. Store in a dark place
  15. Pectin based Mint Jelly:
  16. Half the bunch of mint
  17. Tie one half together into a new bunch and put into a pan with the vinegar and sugar.
  18. Stir over a low heat until the sugar has dissolved
  19. Remove the mint and boil the liquid left for 1 minute
  20. Strain through a muslin cloth, return to the pan and stir in the bottle of pectin
  21. Boil for 2 minutes then add the leftover bunch of mint, finely chopped
  22. Stir through the food colouring and can as above
  23. This yields around 1lb of jelly

cooking apples, water, mint, sugar, lemon juice, white vinegar, green food colouring, mint, white vinegar, sugar, green food colouring

Taken from cookpad.com/us/recipes/353664-vickys-mint-jelly-for-lamb-2-variations-gluten-dairy-egg-soy-free (may not work)

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