Sugar Free Mint Jelly

mint jelly by larderlobe 1With Easter coming up at the weekend my thoughts turn to fresh zingy mint and lamb, two old favourites that dance together on the palate in perfect step.

This sugar free mint jelly recipe is one I have used for years. It is easy to make and really lifts any sort of lamb dish to higher levels. I love it with traditional roast lamb, thinned out and drizzled over tiny new baby potatoes, stirred into plain yogurt as a dip, or as I’ve done here, just dolloped it on to a tasty lamb burger.

sugar free mint jelly by larderloveI used organic apple juice instead of standard white sugar for this recipe. Yes it is a sweetener and of course carries the dreaded calorie bundle, but is not as bad for you as processed white sugar.

To make my sugar free mint jelly I used the following;

150g/5 oz fresh mint leaves plus extra 4 tablespoons of chopped mint leaves to add at the end of cooking time.

450g/1 lb cooking apples

1 litre/1 3/4 pints organic pure apple juice

125ml/4 fl oz white wine vinegar

Here’s how to make your sugar free mint jelly;

Roughly chop the apples, there is no need to core or peel them, and heat these in a pan along with the mint leaves (roughly chopped) and enough water just to cover and no more.

Simmer for approximately 20 minutes until apples are pulpy.

Remove from heat and carefully pour this mixture into a jelly bag suspended over a large bowl (see my resources page on jelly making for more information).

Leave to drip over night and DO NOT squeeze the bag.

Boil the apple juice in a heavy based pan until it has thickened and reduced down to a quarter of its original volume.

Add the strained fruit juice to the pan and the white wine vinegar.

Bring to the boil and bubble for approximately 5 minutes until the setting point has been reached.

Allow to cool for 5 minutes before adding the extra chopped mint leaves and spoon into sterilised jars.

sugar free mint jelly by larderlove 3

This sugar free mint jelly will make a great addition to your Easter dinner table, and a useful item for the store cupboard.

Have a wonderful Easter weekend when it comes.

Karon x

3.0 from 1 reviews
Sugar Free Mint Jelly
 
Prep time
Cook time
Total time
 
Author:
Recipe type: preserves
Ingredients
  • 150g/5 oz fresh mint leaves plus extra 4 tablespoons of chopped mint leaves to add at the end of cooking.
  • 450g/1 lb cooking apples
  • 1 litre/1¾ pints organic pure apple juice
  • 125ml/4 fl oz white wine vinegar
Instructions
  1. Roughly chop the apples, there is no need to core or peel them, and heat these in a pan along with the mint leaves (roughly chopped) and enough water just to cover and no more.
  2. Simmer for approximately 20 minutes until apples are pulpy.
  3. Remove from heat and carefully pour this mixture into a jelly bag suspended over a large bowl (see my resources page on jelly making for more information).
  4. Leave to drip over night and DO NOT squeeze the bag.
  5. Boil the apple juice in a heavy based pan until it has thickened and reduced down to a quarter of its original volume.
  6. Add the strained fruit juice to the pan and the white wine vinegar.
  7. Bring to the boil and bubble for approximately 5 minutes until the setting point has been reached.
  8. Allow to cool for 5 minutes before adding the extra chopped mint leaves and spoon into sterilised jars.


Sugar Free Mint Jelly on Punk Domestics

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Comments

  1. Maurice says

    I have to say I’m scratching my head a bit. I followed the recipe pretty precisely, and yet the end product is about as gelatinous as chicken soup. We got the mint part down, and it’s got a very pleasant taste, but the jelly part just didn’t happen. I suppose I can use it as a mint sauce on my lamb chops this evening, so it isn’t a total loss, but where could I have gone wrong?

      • Maurice says

        I’ll also add the recipe yielded almost exactly 500 ml. Did I perhaps use too much water to cover in my initial stage of cookery, the mint and apple simmer? It seemed to take almost a liter of water to do so.

        • Karon says

          Hi Maurice
          Think that is where things have gone wrong is with the amount of water cooking the apples and mint right at the begining.
          Sorry you didn’t get the results you hoped for.
          All best
          Kx

          • Maurice says

            The result was delicious,, Karon, don’t get me wrong. It was lovely on my lamb chops last night, it was just more is a sauce than a jelly. May I ask approximately how much water you use to cover the apples and mint? And also how much jelly this recipe yields for you?

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