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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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course preserves
Cuisine British
Calories 363 kcal


  • 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


  • 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.


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!
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