Print Recipe
3 from 1 vote

Sugar Free Mint Jelly

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: preserves
Author: Karon Grieve


  • 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


  • 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.