Quick Apple & Mint Jelly

  • Total Time

  • Makes

  • Skill Level

  • Dietary Needs

    • Egg free
    • Gluten free
    • Nut free

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This Quick Apple & Mint Jelly is perfect to go with your lamb roast dinner.

As an alternative why not try Apple & Rosemary Jelly - just replace the mint with 2 level tbsp finely chopped fresh rosemary. Or Cider & Herb Jelly - replace the apple juice with 600ml strong dry cider, and replace the mint with 2 level tbsp chopped thyme.


  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.

    • 600ml Apple Juice (unsweetened )
    • 300ml Malt Vinegar (distilled)
  2. Stir in the jam sugar. Return to a low heat, gently stirring until the sugar has dissolved. Do not allow to boil.

    • 1kg Jam Sugar (we like Silver Spoon)
  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.

    • 1tbsp Butter (unsalted)
  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.

    • 3tbsp Mint Leaves (finely chopped )

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