Ingredients

The following ingredients have 4 Servings
  • 800 g gooseberries
  • 500 g Bramley apples
  • 25 g bunch of mint
  • 450 g granulated sugar per 575 mls juice
  • 425 ml cider vinegar (I used organic)
  • 10 g mint leaves

Instruction

  • 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.