Gooseberry, Apple & Mint Jelly
User Reviews
5
Gooseberry, Apple & Mint Jelly
Description
The Gooseberry, Apple & Mint Jelly begins by chopping unpeeled, cored Bramley apples and combining them with whole gooseberries and a bunch of fresh mint in a preserving pan, barely covered with water. The mixture is boiled and then simmered until the fruit softens, extracting its juice along with the mint's aroma. Cider vinegar is added towards the end of cooking to add acidity, balancing the flavors.
The cooked fruit mixture is strained through a jelly bag overnight without squeezing, ensuring a clear juice. This juice is then measured and combined with granulated sugar in precise ratios to ensure proper setting. The sugar dissolves over gentle heat, and the liquid is boiled for about 15 minutes until it reaches the setting point, with scum removed regularly to keep the jelly clear.
This jelly has a bright, slightly tart flavor profile accentuated by the fresh mint, making it suitable as a spread on toast or a complement to savory dishes like cheeses or roasts. It should be stored in sterilized jars to maintain freshness.
Mint leaves added additionally enhance the herbal notes but are rinsed to keep them from floating excessively during cooking.
Ingredients
- 800 g gooseberry
- 500 g bramley apples
- 25 g mint bunch, fresh
- 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 and lids thoroughly by washing, boiling water rinsing, and heating in the oven or draining to ensure safe storage.
- If a jelly bag is unavailable, line a colander with a clean pair of tights, net curtains, tea towel, or muslin to strain fruit juice.
- Do not squeeze the fruit when straining to avoid cloudy jelly; allow it to drip overnight for clarity.
- Rinse and lightly dampen mint leaves before adding to the jelly to reduce floating and distribute flavor evenly.
User Reviews
Overall Rating
5
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