Mint Sauce & Mint Jelly

2 jars of brown jelly with one still open top and a cup of dark green liquid with spoon. Fresh mint, a string ball and scissors.
This is my mother’s recipe which I found in her cooking notebook. It takes just a moment and is well worth the effort.

Course Side Dish


Mint sauce

Mint jelly

  • 1 L water
  • 1 kg green apples
  • 1 lemon juiced
  • 1 large bunch Superb Herb Mint
  • 500 g jam sugar


Mint sauce

  • Wash and dry the mint in a tea-towel. Remove the leaves from the stalks, chop very finely and put in a small serving jug.
  • Put the sugar and boiling water into a small pot and boil for one minute.
  • Pour the vinegar over the chopped mint then add the hot water and sugar mix. Stir well before serving.

Mint jelly

  • Wash and cut the apples into slices. Do not core or peel. Put into a large saucepan or preserving pan with water, lemon juice and 10 sprigs of mint.
  • Bring this to a boil and cook until it forms a soft pulp, mashing occasionally. Strain the mixture through a jelly bag or a very fine cloth such as a cotton tea towel or piece of muslin and allow to drip overnight.
  • Measure out the juice you have strained and match that amount with the sugar using the calculation of 1 litre juice to 500g sugar. So if you have 0.5 litres of juice use 250g sugar.
  • Put the juice and sugar into a saucepan and bring to the boil. Add some more finely chopped fresh mint – about 2 tbsp. This is for colouring and texture.
  • Boil until it forms a jelly. You can test it is ready by taking off the heat then pouring a few drops onto a saucer. Put the saucer in the freezer for a few minutes and if it forms a jelly when you remove it then the mixture is ready.
  • Pour into small sterilised jars and seal tightly.
Keyword dairy free, vegetarian
Tried this recipe?Let us know how it was!


  1. Andrea on 29/04/2022 at 9:59 pm

    Hi there,

    When you say green apples, do you mean Granny Smith apples? or any type of green unripe apple?

    • Rani on 30/04/2022 at 2:30 pm

      Hi Andrea,

      Granny Smith are always great because of their tartness but other types of green apples will work fine too.

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