How to make mint sauce and mint jelly
This is my mother’s recipe which I found in her cooking notebook. It takes just a moment and is well worth the effort.
- Wash and dry the mint in a tea-towel. Remove the leaves from the stalks, chop very finely and put in a small serving jug.
- Put the sugar and boiling water into a small pot and boil for one minute.
- Pour the vinegar over the chopped mint then add the hot water and sugar mix. Stir well before serving.
- Wash and cut the apples into slices. Do not core or peel. Put into a large saucepan or preserving pan with the water, lemon juice or citric acid and 10 sprigs of mint.
- Bring this to the boil and cook until it forms a soft pulp, mashing occasionally. Strain the mixture through a jelly bag or a very fine cloth such as a cotton tea towel or piece of muslin and allow to drip overnight.
- Measure out the juice you have strained and match that amount with the sugar using the calculation of 1 litre juice to 500g sugar. So if you have 0.5 litres of juice use 250g sugar.
- Put the juice and sugar into a saucepan and bring to the boil. Add some more finely chopped fresh mint – about 2 tbsp. This is for colouring and texture.
- Boil until it forms a jelly. You can test it is ready by taking off the heat then pouring a few drops onto a saucer. Put the saucer in the freezer for a few minutes and if it forms a jelly when you remove it then the mixture is ready.
- Pour into small sterilised jars and seal tightly.
- You can add a few drops of green food colouring if you really want it to be bright green but it looks great as it is. If you do add colouring check that you are using natural food colouring, not artificial.
- These jars make great gifts to take to a dinner party, especially if you are having roast lamb!
- If you are a fan of mint tea and want to make it yourself you won’t be able to use ordinary mint. Instead, find a peppermint plant and use that.