This jelly is really lush. Since I made all those different flavours of crabapple jellies last autumn i've really got into the nack of making them! They aren't much harder to make than jams really, it just involves two more stages, the boiling of the fruit and then the straining. Then you just chuck the liquid in a pan with all the sugar and neccessary flavourings, and heat up until it gets to a setting point, like you do with jam. This jelly goes fantastically with roast lamb- a big chunk of melt-in-the-mouth roast shoulder of lamb, with a generous spoonfull of mint jelly- what more do you want!?!?
Apple and Mint Jelly (makes about 600g)
800g diced cooking apples (cores and all!)
1300ml water
15g fresh mint leaves, torn roughly
350g sugar to 500ml of drained apple liquid (70%)
50ml of white wine vinegar, to 500ml of drained apple liquid (10%)
1 tbsp dried mint
1. In a large saucepan add the diced apples, water and fresh mint. Bring to the boil and then simmer, lid on, for 35 minutes.
2. Strain through a jelly bag/muslin for 3 hours.
3. Put the apple liquid with the appropriate measures of sugar and vinegar into a saucepan. Bring to a rolling boil, skimming any scum that forms at the surface. Stir constantly for about 15 minutes.
4. Pour into jars and wait to cool and set. Seal with a lid.
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