Apple and mint jelly recipe

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makes: 4
Skill: medium
Prep: 30 min
Cooking: 45 min
leave to strain overnight

Nutrition per portion

Calories 774 kCal 39%
Fat 0.9g 1%
  -  Saturates 0.2g 1%
Carbohydrates 183.9g 39%
  -  of which Sugars 183.2g 204%
Protein 2.8g 6%
Salt 0.13g 2%
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  • Serve this sweet and fragrant apple and fresh mint jelly with roast lamb. Making your own jellies, pickles and chutneys are a delicious way to store up the taste of summer! What are you waiting for?


    Please note, the nutritional information provided for this recipe is calculated as a whole recipe and not per portion, jar, or person.


    • 1kg cooking apples
    • 3 large sprigs of mint
    • 600ml cider vinegar
    • 600-650g granulated sugar
    • 4tbsps chopped fresh mint
    • Jelly bag or muslin cloth
    • 4-5 small jars or glass ramekin dishes, sterilised
    • Waxed and cellophane discs


    • Chop the apples (don’t peel or core them, but remove any bruised flesh). Put them in a preserving pan with 600ml (1 pint) water and mint sprigs. Bring to the boil, then simmer gently for 30 mins or until soft and pulpy, stirring occasionally.

    • Add the cider vinegar and boil for 5 mins.

    • Spoon the apple pulp into a jelly bag or muslin cloth. Leave to strain into a bowl for a few hours or preferably overnight.

    • Throw away the pulp. Measure the juice and pour it into the pan with 500g sugar per 600ml of juice. (You should get 700-800ml  juice, so that means 600-650g sugar.)

    • Heat gently, stirring until the sugar has dissolved. Bring to the boil. Boil rapidly for about 10 mins until it reaches setting point.

    • Remove any scum with a metal spoon, then stir in the chopped mint. Leave for 10 mins to cool. Stir well to distribute the mint, then pot right to the top of the jars, put a waxed disc on top, and cover with a cellophane disc. Label. The jelly keeps for up to 6 months.

    Top tip for making Apple and mint jelly

    Use distilled white vinegar if you prefer. Try other fresh herbs such as rosemary, sage, thyme and lavender instead of the mint.

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