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. 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.
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.
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.
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
Sugar Free Mint Jelly
Ingredients
- 150 g/5 oz fresh mint leaves plus extra 4 tablespoons of chopped mint leaves to add at the end of cooking.
- 450 g/1 lb cooking apples
- 1 litre/1 3/4 pints organic pure apple juice
- 125 ml/4 fl oz white wine vinegar
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.
Maurice says
August 25, 2014 at 3:05 amI 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
August 25, 2014 at 3:06 amI’ll add it’s been refrigerating for about 9 hours, so it is quite chilled.
Maurice says
August 25, 2014 at 3:57 amI’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
August 25, 2014 at 9:06 amHi 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
August 25, 2014 at 9:19 pmThe 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?
Asa says
September 26, 2014 at 3:42 amKaren
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?
Anne @ artygreeninparadise says
November 3, 2014 at 3:45 amHi 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.
Karon Grieve says
November 3, 2014 at 9:13 amGlad you liked the recipe so much Anne and thanks for sharing it on your blog.
K x
Mary Ellen says
January 4, 2016 at 11:40 pmI am diabetic and never use juices. Is there a sugar free apple juice?
Karon Grieve says
January 7, 2016 at 2:34 pmHi Mary Ellen
You get organic apple juice but of course it will contain natural sugar.
K x