nannyconnie
member
Reged: 05/03/2008
Posts: 455
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Do any of you lovely ladies have a recipe for Mint Jelly,preferably one that I can make now with all the fresh mint I have in the garden, but keep to use later when the fresh is all gone?
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Sealover
member
Reged: 31/08/2006
Posts: 1271
Loc: Devon
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Can't help with a recipe, Nannyconnie, but if you good Mint Jelly recipes there seem to be quite a number and they mostly seem to include apple - I suppose to make it set.
I haven't got mint in my garden, but when I buy fresh mint, there is usually more than I need, so I freeze it and it is fine for using in any recipes. It's great for using in mint sauce as you can crumble it easily when it's frozen.
Hope this helps.
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annemari
member
Reged: 07/03/2008
Posts: 2234
Loc: Gloucestershire.
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This is one that my granny use to make and also my mum.Found the recipe in granny's handwritten recipe book.
Recipe 1:-Mint Jelly
Green cooking apples, or apple peelings and cores
Water to cover
Sugar Fresh mint
Method:-Wash the apples and cut into pieces or use the peelings and cores of apples of which the flesh has been used for other purposes,e.g.bottled apple pulp. Put into a preserving and cover with water. Stew intil the fruit is soft and broken. Test for pectin. Boil a few well washed sprigs of mint with the apples. Strain the juice and measure it. Allow 1 lb of sugar to each 1 pint of juice,add finely-chopped mint(1 level teaspoonful to each 1 pint of juice)and boil until setting point is reached. Remove the scum,pour into heated jars and cover.
Note:A few drops of green vegetable colouring can be put in to improve the colour.
Recipe 2:-Mint Jelly (Good Housekeeping Cookery Book.1972)
6 lb of cooking apples
2 1/4 pints of water
A bunch of fresh mint
2 1/4 pints vinegar
Sugar
6-8 tbsps.chopped mint
Green colour (optional)
Wash and roughly chopthe apples,put in a large pan with the water and bunch of mint and simmer until reallysoft and pulped. Add the vinegar and boil for 5 minutes. Strain through a jelly cloth. Measure the extract and return it to the pan with 1 lb.sugar to every pint of extract. Stir until the sugar has dissolved and boil rapidly until a "jell" is obtaaineds on testing. Stir in the finely chopped minnt and a few drops of colouring,if like. Skim,pot and cover in the usual way.
Hope one of this is of some help to you, nannie connie.
Best wishes
annemari
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Annemari xx
 "Hey Tinker,do you think we will have a Secret Santa as well?"......"Not telling!!"
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