If you enjoy mint jelly with your roast lamb why not try making your own with fresh mint gathered from your garden. All you need are the following ingredients and some time. Mint jelly is best made in small batches as it can only be stored for about three weeks in the fridge.
1 bundle of freshly packed mint leaves
300ml of water
1/2 Kg of tart apples
Sugar
Wash the apples and cut them into small pieces including the cores and peel. Put the apples pieces into a saucepan with the water and most of the mint and cook gently until the apples are very soft. Allow to cool before pouring into a jelly bag and leaving overnight to strain into a bowl.
The following day measure your juice, pour into a pan and add 225g of sugar to each 280ml of juice. Heat gently and stir until all the sugar has dissolved. Then bring to the boil and add about 1 teaspoon of chopped mint for every 280ml of juice. Boil rapidly until the jelly sets when tested and pour into a pre-sterilized jar and seal. Once completely cooled store in the fridge and use within three weeks.
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