Apple And Mint Jelly Recipe Uk

Saturday, 10 May 2014

Apple And Mint Jelly Recipe Uk

Combine apples seeds water juice and mint in a large saucepan bring to boil reduce heat simmer for about 40 minutes or until apples are very soft. 1 bundle fresh mint.

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1 lb 450 g caster sugar per pint of juice.

Apple and mint jelly recipe uk.

Try to avoid including the pith as this would make the.
Ingredients for mint jelly.
Old fashioned apple jelly recipe.

Leave to strain into a bowl for a few hours or.
Put them in a preserving pan with 600ml 1 pint water and mint sprigs.
Remove from heat.

Few drops of green food colouring.
Chop unpeeled apples do not discard seeds.
4 lbs 18 kg cooking apples.

3 cups of fresh spearmint leaves chopped packed.
Add just enough water to half cover the fruit.
There is no need to peel and core the apples.

Granny smith un peeled chopped into big pieces including the cores including the cores is important as this is.
Wash the apples and remove the stems and dark spots.
Found this recipe at recipegoldmine while looking for a mint jelly that does not require apples or apple juice.

4 lbs of tart apples eg.
Spoon the mixture into a large.
Place fruit and.

Add the cider vinegar and boil for 5 mins.
Quarter but do not peel or core.
2 cups white vinegar.

Spoon the apple pulp into a jelly bag or muslin cloth.
Steam the apples and mint until you have a uk pint and a quarter of apple juice 715 ml or 3 cups.
Add the apples and 2 tablespoons of water to a large saucepan cook for twenty minutes over low to medium heat.

Add the mint and 1 litre of water to a saucepan and bring to the boil.
Carefully grate the lemon zest from the lemon we use a zester but a fine grater will do.
This is an easy recipe and i will never have to run to the market to buy mint jelly again when we have lamb.

3 12 cups sugar 78 cups for each cup of juice.
Put the apple chunks and the bunch of mint into the top of your fruit steamer and fill the lowest saucepan at least three quarters full of water i do this and let it heat up as i chop the apples.
2 pints 1125 litres water.

Chop the apples dont peel or core them but remove any bruised flesh.
Strain mixture through a fine cloth into large bowl.
Cook over low heat until fruit is soft about 1 hour place cooked apples in a jelly bag and drain out the liquid.

1 hr 10 min.
Made this up and my dh who so loves mint jelly with his lamb i dont loves this.
Place in a medium size enamel pot.

Wash the apples cut out bad bits and chop roughly.
Allow liquid to drip through slowly do not squeeze or press pulp as this will make the jelly cloudy.