Refined Sugar Free Homemade Mint Jelly
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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!
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.
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.
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
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.
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.
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 chutney and relish
How to sterilise jars and bottles
Looking for more quick and easy jelly recipes to try? Then check these out before you go.
Spiced crab apple jelly with Scotch whisky
Rowan berry and rosemary jelly
Cumberland sauce redcurrant 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, and Pinterest 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.
Refined Sugar-free Mint Jelly
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
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.
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?
I’ll add it’s been refrigerating for about 9 hours, so it is quite chilled.
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.
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
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?
I had to cook it down for a couple of hours to get it to a gelatinous consistency. Tastes great
Hi Alida
Glad you liked the mint jelly
K
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?
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.
Glad you liked the recipe so much Anne and thanks for sharing it on your blog.
K x
I am diabetic and never use juices. Is there a sugar free apple juice?
Hi Mary Ellen
You get organic apple juice but of course it will contain natural sugar.
K x
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!
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
This was an epic fail.
I boiled the liquid until I was left with barely two small jars and it still wasn’t setting. 🙁
Hi Valerie
That’s a shame I have never had that problem with this recipe.
K
Can this be made with dried mint? Thanks. Love apple mint jelly.
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
how much mint jelly does this recipe make? It says 363 calories…is that for the whole recipe or a single serving ie: one tablespoon?
Hi Mary Lou
The recipe makes approximately 375g mint jelly. The calories shown are for the full amount. Hope you enjoy the jelly.
K
After putting into jars does they need to be refrigerated? And how long are they good for? Thanks.
Hi Agnes
The sugar from the apple juice you have boiled down for this recipe and the vinegar will keep this mint sauce stable for about 6 months in a cool cupboard and once opened store in fridge and use within a month. Hope this helps.
K