One of the Windfalls Facebook page’s lovely new followers commented that she liked the Mint Jelly recipe from Windfalls p.45-6, and I promised to share it so here it is. It’s a good way to use up apples past their prime from your fruit bowl, or herbs you happen to have available.
To make a batch of herb jellies make a quantity of this basic piquant jelly adding various herbs at the bottling stage.
- 2kg apples or crabapples, removing any bruised parts or blemishes. Cut up into chunks (including pips and skin).
- Add to saucepan with enough water to cover.
- Simmer the apples and water until fruit is tender.
- Add 1 cup of white wine vinegar 5 minutes before the end of cooking.
- Drain and strain through a jelly bag (or large fine sieve).
- Add only 3/4 of a cup of sugar for each cup of fruit liquid.
- Stir over a gentle heat until sugar, then boil briskly until setting point* is reached.
*test with a sugar thermometer or put half a teaspoon on a cold plate and let cool. If you can run your finger through the mixture and it stays parted, and does not run too easily, it should be at setting point.
Wash and chop 2 cups of fresh mint leaves and add 5 minutes before bottling while the jelly is still very hot. Stir the mint into the jelly so it is evenly distributed. This Jelly is wonderful with roast lamb or any lamb dish.
Other herbs – You can also use Rosemary (either strip leaves from stalks and add them as for Mint Jelly or add sprigs to the jars), Sage, Thyme or Marjoram.
If you use small jars, one batch of basic jelly mixture means you can make 4-6 jars using a range of herbs. Excellent for gifts or just to have in the fridge ready to go.
Happy jelly making!