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Home » Jelly and Marmalade » Refined Sugar Free Homemade Mint Jelly

Refined Sugar Free Homemade Mint Jelly

Author: Karon Grieve Published : April 2014

Recipe
mint jelly
mint jelly
mint jelly

Forget those little jars of green goo packed with additives and sugar that you buy in the shops. Make your own super easy homemade mint jelly and watch that lamb sing!

mint jelly in a pitta with lamb and salad

With 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.

spoon of jelly on top of jar

No Pectin

Firstly can I just say there is No Pectin in this sugar free mint jelly recipe. You don’t need pectin to hold the jelly together as the lovely cooking apples contain plenty of natural pectin to do this job for you.

Refined sugar-free!

I 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.

jar and daisy outside

Ingredients for mint jelly

  • 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
close up of wrap and sauce

How to make 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 .
  • 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.
wide shot of wrap and mint  jelly jar

How to serve this mint jelly

Don’t just think of this mint jelly/sauce as something only to be brought out when you have a roast lamb. Oh no, you can use this tasty mint sauce in so many ways.

I love it thinned out and drizzled over tiny new baby potatoes.

Or stirred into plain yogurt as a super quick dip.

Use it as I have here, just dolloped it on to a tasty lamb burger.

This mint jelly goes brilliantly with my Quick and easy lamb koftas.

close up of jar of sugar free mint jelly

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

top down shot of jar of jelly and wrap
larder links

Looking for more quick and easy jelly recipes to try? Then check these out before you go.

Raspberry and mint jelly

Spiced crab apple jelly with Scotch whisky

Rowan berry and rosemary jelly

Cumberland sauce redcurrant jelly

Bordeaux red wine jelly

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

PS Check out my 50 Easy Homemade Pantry Staples post for lots more great ideas for making your own larder essentials. Making your own store cupboard basics is easy, fun and saves money too.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
super easy homemade sugar free mint jelly

Refined Sugar-free Mint Jelly

Karon Grieve
With no pectin and no white sugar this is a healthier version of mint jelly. Perfect for roast lamb, burgers, lamb koftas and in dips too.
4 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course preserves
Cuisine British
Calories 363 kcal

Ingredients
 

  • 150 g mint leaves fresh mint leaves plus extra 4 tablespoons of chopped mint leaves to add at the end of cooking.
  • 450 g cooking apples
  • 1 lt apple juice organic apple juice
  • 125 ml white wine vinegar
Metric – US Customary

Instructions
 

  • 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.

Nutrition

Calories: 363kcalCarbohydrates: 85gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 61mgPotassium: 1385mgFiber: 23gSugar: 47gVitamin A: 6615IUVitamin C: 69mgCalcium: 399mgIron: 9mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Gluten Free/Low Sugar, Jelly and Marmalade, Summer

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Comments

  1. Maurice says

    August 25, 2014 at 3:05 am

    3 stars
    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?

    Reply
    • Maurice says

      August 25, 2014 at 3:06 am

      I’ll add it’s been refrigerating for about 9 hours, so it is quite chilled.

      Reply
      • Maurice says

        August 25, 2014 at 3:57 am

        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.

        Reply
        • Karon says

          August 25, 2014 at 9:06 am

          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

          Reply
          • Maurice says

            August 25, 2014 at 9:19 pm

            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?

  2. Asa says

    September 26, 2014 at 3:42 am

    Karen
    I will be making this lovely, minty, pot of wonderfulness as soon as my fall mint has grown enough.
    Could I please be told what the meal in the picture is called? Do you have the recipe for it to be given out?

    Reply
  3. Anne @ artygreeninparadise says

    November 3, 2014 at 3:45 am

    Hi Karon, I have added a link to this recipe in my blog Artygreen In Paradise, with your photo with credit. I made a version of it which was really popular with my family, even though it turned out a bit runny too, and I added a bit of jam setter to it, which resulted in more of a suspension like in your lovely photo. I’ll have more idea next time, because there will definitely be a next time. Thanks.

    Reply
    • Karon Grieve says

      November 3, 2014 at 9:13 am

      Glad you liked the recipe so much Anne and thanks for sharing it on your blog.
      K x

      Reply
  4. Mary Ellen says

    January 4, 2016 at 11:40 pm

    I am diabetic and never use juices. Is there a sugar free apple juice?

    Reply
    • Karon Grieve says

      January 7, 2016 at 2:34 pm

      Hi Mary Ellen
      You get organic apple juice but of course it will contain natural sugar.
      K x

      Reply
  5. Sonia says

    August 29, 2020 at 5:22 pm

    I too found this runny. It would help greatly to provide a quantity of water to use for the amount of mint & apples you’re initially cooking. “Just until covered” doesn’t work when everything in the pot starts to float!

    Reply
    • Karon Grieve says

      August 29, 2020 at 5:28 pm

      Hi Sonia,
      So sorry this didn’t work for you. I am sharing the recipe as I make it and I just pour on enough water to cover.
      K

      Reply
  6. Valerie says

    September 22, 2021 at 4:39 pm

    This was an epic fail.

    I boiled the liquid until I was left with barely two small jars and it still wasn’t setting. 🙁

    Reply
    • Karon Grieve says

      September 23, 2021 at 9:47 am

      Hi Valerie
      That’s a shame I have never had that problem with this recipe.
      K

      Reply
  7. Michelle says

    February 16, 2022 at 9:16 pm

    Can this be made with dried mint? Thanks. Love apple mint jelly.

    Reply
    • Karon Grieve says

      February 18, 2022 at 8:03 am

      Hi Michelle
      You could use dried mint but it will be a sharper flavour, I always use fresh mint myself. Remember dried herbs have double the strength of flavour of fresh herbs.
      K

      Reply

Trackbacks

  1. Fresh Mint: Garden to Table Recipes - Satori Design for Living says:
    June 9, 2016 at 11:46 am

    […] Sugar Free Mint Jelly by Larder Love […]

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