Sunday, 13 September 2009

Crab Apples and Mint

So hedgrow crab apples and loads of garden mint - makes Apple Mint Jelly. As it was such a pretty September day I took the apples, chopping board, knife and pot outdoors to prepare the apples for the jelly. A mixture of hedgrow apples and crab apples from our two small trees.

The mint for the recipe is Holly Grove Apple Mint, soft, almost furry, very minty's the recipe...

Apple Mint Jelly
Makes about 2-3lbs
2lbs 8ozs crab apples, washed and
1pt water with 1 tbsp lemon juice added
1pt distilled vinegar
3 sprigs HG apple mint leaves

1lb 8ozs granulated sugar
3tbsp HG apple mint, chopped
green food colouring, optional

Put the prepared apples, sprigs of mint and the water in a large pan. Bring to the boil then reduce heat, simmer for about 40 minutes until the apples are very soft and pulpy, stirring occasionally. Add the vinegar and bring back to the boil. Boil gently for 5 minutes. Remove the pan from the heat and place apple mixture in
a jelly bag and strain overnight. Do not squeeze the jelly bag or your jelly will end up cloudy.

The following morning measure the liquid and put into a large pan and discard the pulp. Add 1lb of sugar to each pint of liquid. Bring to the boil stirring continuously to dissolve the sugar. Boil rapidly for 10 minutes and test temperature - when it reaches 221F the jelly h
as reached setting point. Remove from the heat and allow to cool slightly. Remove the scum from the jelly with a slotted spoon, stir in the chopped mint (a quarter teaspoon of green colouring may be added at this point) then leave to cool for about 5 minutes. Stir the jelly to disperse the mint and then pour into warmed, sterilised jars. Seal and label.

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