Quick apple and mint jelly - recipe

Quick apple and mint jelly

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  1. 1

    Place the apple juice and vinegar in a preserving pan or large saucepan (the liquid should not come more than halfway up the pan). Bring to the boil then remove from the heat.

    For this step you'll need:

    • 600ml Apple juice unsweetened
    • 300ml Malt vinegar distilled
  2. 2

    Stir in the jam sugar. Return to a low heat, gently stirring until the sugar has dissolved. Do not allow to boil.

  3. 3

    Add the knob of butter, then still stirring, increase the heat and bring to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. As soon as this stage is reached, start timing.

    For this step you'll need:

    • 1 tbsp Butter (unsalted)
  4. 4

    Boil for 4 minutes only. Remove from the heat and stir in the mint. Allow to cool for about 10 minutes, stirring occasionally, until the mint no longer floats on the surface. Pot and cover in the usual way.

    For this step you'll need:

    • 3 tbsp Mint leaves finely chopped

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