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