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Vickys Mint Jelly For Lamb, 2 Variations, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Mint Jelly for Lamb, 2 Variations, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 30 minutes
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Prepare the ingredients before making Vickys Mint Jelly for Lamb, 2 Variations, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Mint Jelly for Lamb, 2 Variations, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Mint Jelly for Lamb, 2 Variations, Gluten, Dairy, Egg & Soy-Free

  • Apple based Mint Jelly
  • 1400 grams cooking apples
  • 1000 ml water
  • 1 large bunch of fresh mint
  • 575 grams granulated sugar
  • 275 ml lemon juice
  • 275 ml white vinegar
  • 1 dash green food colouring
  • Pectin based Mint Jelly
  • 1 large bunch of fresh mint
  • 275 ml white vinegar
  • 450 grams granulated sugar
  • 250 ml bottle of 'Certo' or other liquid pectin
  • 1 dash green food colouring

How to Make Vickys Mint Jelly for Lamb, 2 Variations, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Vickys Mint Jelly for Lamb, 2 Variations, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Use garden mint / spearmint, not peppermint
  • Step 2
  • Apple-based Mint Jelly:
  • Step 3
  • Wash & dry the apples and take the stalks off
  • Step 4
  • Cut into pieces, don't peel or core them
  • Step 5
  • Put into a pan with the water and cook down to a soft pulp
  • Step 6
  • Strain well through a jelly cloth and discard the pulp
  • Step 7
  • Boil the strained liquid with the mint for 15 minutes then strain again to remove the mint
  • Step 8
  • Add the sugar, lemon juice and vinegar, stir until the sugar has dissolved and boil until it reaches setting point
  • Step 9
  • This takes 10 - 15 minutes but you can test by putting a spoonful of the mixture on a saucer and letting it cool. Push the edge of the jelly with your finger and if it wrinkles it's there
  • Step 10
  • Stir in the 4tbsp chopped mint and the food colouring, enough to reach your desired hue
  • Step 11
  • Let cool a little before spooning into small, warm, steralised jars, topping with waxed discs before screwing the lids on
  • Step 12
  • Yields 3.5 - 4 lb jars, I use half pound jars to store mine
  • Step 13
  • Store in a dark place
  • Step 14
  • Pectin based Mint Jelly:
  • Step 15
  • Half the bunch of mint
  • Step 16
  • Tie one half together into a new bunch and put into a pan with the vinegar and sugar. Stir over a low heat until the sugar has dissolved
  • Step 17
  • Remove the mint and boil the liquid left for 1 minute
  • Step 18
  • Strain through a muslin cloth, return to the pan and stir in the bottle of pectin
  • Step 19
  • Boil for 2 minutes then add the leftover bunch of mint, finely chopped
  • Step 20
  • Stir through the food colouring and can as above
  • Step 21
  • This yields around 1lb of jelly
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