Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Refined Sugar-free Mint Jelly
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.
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.
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