Gooseberry, Apple & Mint Jelly
User Reviews
5.0
48 reviews
Excellent
Gooseberry, Apple & Mint Jelly
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Gooseberry, Apple & Mint Jelly has such a beautiful, delicate and refreshing flavour with a back note of cider from the cider vinegar. The perfect accompaniment to lamb.
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Ingredients
- 800 g gooseberries
- 500 g bramley apples
- 25 g bunch of fresh mint
- 450 g granulated sugar per 575 mls juice
- 425 ml cider vinegar I used organic
Addition
- 10 g mint leaves
Instructions
- Chop the whole Bramley apples into dice (don’t peel or core) and tip into a preserving pan or large heavy bottomed pan along with the whole gooseberries (don’t top & tail).
- Add enough water to just cover the fruit and then add the bunch of mint.
- Bring to the boil and then reduce to a simmer and cook for 30 minutes (or until fruit is soft).
- Add the cider vinegar and simmer for another 5 minutes.
- Take off the heat and pour into a jelly bag or similar (see notes for my hack) and leave to drip overnight over a large container. (Do not squeeze the fruit or jelly will be cloudy not clear).
- Place 2 – 3 saucers in the freezer for testing set.
- Measure the juice, add to preserving pan and stir in 450g or granulated sugar for each 575 ml of juice.
- Heat gently to dissolve the sugar, stirring constantly.
- Remove any scum with a slotted metal spoon.
- Once the sugar has dissolved slowly bring the pan to the boil and once at a rolling boil, time for 15 minutes, keep stirring, then take off the heat.
- Test a few drops of jelly on a chilled saucer and pop in the fridge for a minute.
- Push you finger through the jelly and if it crinkles and forms a gel like clot which you can tip over then it’s ready. If not boil up for another 2 minutes at a time and repeat test until ready. (Mine took 17 minutes).
- If there is any scum left then remove (there shouldn’t be now).
- Allow the jelly to cool for a few minutes while you rinse and finely chop the mint (see notes).
- Then stir the mint through the jelly to evenly disperse.
- Pot up into10 small (190 ml) hot sterilised jars (see notes) using a ladle and jam funnel if you have one and place lids on immediately.
- You may find the jelly tries to set before you get it in the jars, if this happens then just set the pan over a low heat.
- Store in a cool, dark place (eg garage) and once opened keep in the fridge.
- Unopened jars will be good for at least a year.
Notes
- Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
- To make a strainer if you don’t have a jelly bag etc, put a colander into a new pair of tights, tie the legs into a knot on the side and snip off the excess. You could also line a colander with clean net curtains, a tea towel or muslin.
- If your mint is bone dry it’s more inclined to float to the top so rinse your leaves, give a little shake to remove excess water and finely chop so that mint is damp when adding to the jelly.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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