Place your jar and lids in a canning pot with a rack in the bottom. This water bath canner is perfect for making jams and jellies. It’s important that you sterilize your jars before you make this apple and mint jelly recipe. Remove jars to a rack or countertop to cool for 24 hours. Cover the pot with the lid and bring to a boil.(can use the water and pot from sterilizing jars, just add extra water as needed.) Lower jars into the large pot of hot water, making sure water covers to about an inch over the tops of the jars.Place lid discs and rings onto jars and hand tighten. Clean any drippage from the rims of the jars. Ladle into prepared jars, leaving an approximately ¼-inch headspace.Spoon off any foam from the top of the mixture. Add the remaining sugar and return to a boil, then boil for one minute, continuing to stir. of the sugar, and the pectin into a large pot. Measure 6 cups of the juice, adding a small amount of water if necessary.Allow to sit and drain for several hours, then squeeze the mixture in the strainer with your hands to get any remaining juice out. Pour mixture through a cheesecloth-lined bowl or pour into a strainer with a bowl under it.Crush mixture with a potato masher or similar item, then recover and simmer for an additional 5-minutes.Bring mixture to a boil, then lower heat, cover, and simmer for 10-minutes. Place the apples, water, and mint into a large pot.Remove any stems or leaves from the apples.Refer to the instructions below to sterilize jars before proceeding.apples (I like to use a combination of red and green apples.) If you feel that the mixture would benefit from further simmering, continue to simmer and test in this way, until the jam is ready to set and enjoy.Īpple and Mint Jam Recipe - More Jam Recipes.This product was presentation was made with AAWP plugin.
The mixture can now be ladled into the jars (a clean dishwasher salt funnel will make this part much easier). If you prefer a smoother jam, you may like to use a masher to remove any large remaining pieces of fruit. If your jam appears to be ready to set, take the pan off the heat and mix in the butter, to break up any foam that has appeared on the surface.
Test this by using a chilled saucer or spoon from a freezer, dripping a little of the jam onto the saucer or spoon, and seeing if it remains runny or sets after roughly a minute. The plentiful natural pectin present within the apples and the high cooking temperature will soon combine to create a setting point. Finely chop the sprigs of mint and stir them in, and then simmer the apple and mint mixture for around ten to 15 minutes. Allow it to boil for a few minutes and then reduce the heat to a strong simmer. Stir the apple mixture occasionally, to prevent it burning or catching on the bottom of the actual saucepan. This is important, as it will prevent crystals appearing later on, in your finished jam. Regularly stir the liquid to encourage all of the sugar to dissolve before the mixture starts to bubble. Place the pan onto a hob and turn the heat to a medium setting, so that the apple and mint mixture will warm through and start to simmer. Add the chopped apples into a large pan and combine with the juice of one lemon, the water and the sugar. Wash, peel and roughly chop your apples, removing the central core.
#Mint jam how to
How To Make Apple and Mint Jam Homemade Jam RecipesĢ lb / 1,000 grams of sharp cooking applesĢ lb / 1,000 grams of eating apples (use fruit with a strong flavour, such as Cox's Pippins)Ģ oz / 55 grams of freshly picked mint (reducing this amount if you would like a more subtle mint flavour)Īlthough this is more of a jam than a jelly, the strong mint flavour provides a noticeable savoury element and it is very enjoyable when combined with roast pork or roast lamb, instead of a more traditional apple sauce or mint sauce.
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