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Gooseberry, Apple & Mint Jelly

Gooseberry, Apple & Mint Jelly

Name: Gooseberry, Apple & Mint Jelly
Prep time: 8 h
Cook time: 55 min
Total time: 8 h 55 min
Yield: 10
Cuisine: World
Ingredients: Gooseberries 800 g; Apples 500 g; Fresh mint 25 g; Granulated sugar 450 g; Cider vinegar 425 ml; Spearmint leaves 10 g

amazing jelly recipe

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8h 55m
Serves 10
Easy
(1)

Ingredients

	800 g Gooseberries
	500 g Apples diced
	25 g Fresh mint bunch
	450 g Granulated sugar per 575ml juice
	425 ml Cider vinegar
	10 g Spearmint leaves

Nutritional information

272

Calories

0.7g

Fat

69.2g

Carbs

1.1g

Protein

0mg

Cholesterol

5mg

Sodium

Ingredients

800 g Gooseberries
500 g Apples
diced
25 g Fresh mint
bunch
450 g Granulated sugar
per 575ml juice
425 ml Cider vinegar
10 g Spearmint leaves

Gooseberry, Apple & Mint Jelly

This Gooseberry, Apple & Mint Jelly is a sweet and delicious, delicate jelly with a hint of freshness from mint. The apple flavor is enhanced by cider vinegar which makes it absolutely perfect with lamb. Make it now and save some for spring.

These are my top three tips for making this jelly recipe.

1. Do not peel or core the apples – leaving these in will help the jelly to set.

2. When the fruit is dripping over a container, do not squeeze the fruit or the jelly will be cloudy and not clear.

3. To check that the jelly is set, place a few saucers in the freezer to cool. These will be used to test if it is set.

To make Gooseberry, Apple & Mint Jelly, you will need the following ingredients:

Ingridiens for Gooseberry, Apple & Mint Jelly

Steps to make Gooseberry, Apple & Mint Jelly

1	Bring gooseberries, apples, mint and water to a boil	30
Place 800 grams of gooseberries, 500 grams of diced Bramley apples and a bunch of mint in a large heavy bottomed pan. Add just enough water to cover the fruit and bring to a boil. Reduce heat and simmer for 30 minutes until the fruit is soft.
2	Add cider vinegar	5
Add 425 milliliters of cider vinegar and simmer for 5 more minutes.
3	Leave to drip overnight	8h
Remove the saucepan from the heat and pour the contents into a jelly bag or muslin cloth. Leave to drip overnight over a large container.
4	Place a few saucers in the freezer	1
Place a few saucers in the freezer to cool. These will be used to test how the jelly sets.
5	Boil juice with sugar	15
Pour the juice into a saucepan. Stir in 450 grams of sugar for each 575 ml of juice. Heat gently, stirring constantly until the sugar dissolves. Remove any scum that forms on top with a slotted metal spoon. Once the sugar has dissolved, bring the contents of the pan to a boil. Once the jelly is at a rolling boil, keep stirring for 15 minutes before removing from the heat.
6	Test setting consistency	1
Take a saucer from the freezer. Spoon a few drops of jelly onto it and leave to cool for a minute or two. Run your finger through the jelly, and if it’s ready it will wrinkle slightly. Return the pan to the boil if it is not ready.
7	Chop mint leaves	1
As the jelly cools, chop the mint leaves finely.
8	Stir mint into jelly	1
Stir the chopped mint into the jelly until it is evenly dispersed.
9	Pour the jelly into sterilized jars	1
Transfer the jelly to sterilized small jars. Place the lids on top straight away.
10	Serve
Store in a cool, dark place for up to one year. Once opened, store in the refrigerator.

This Gooseberry, Apple & Mint Jelly is such a delicious preserve! Store it in a cool dark place and the jelly will keep for up to one year. Try out this recipe soon and come back to leave a comment letting me know what you think!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.