Green Water Mint Jelly is a traditional British recipe for classic jelly (clear jam) made from a base of apple jelly flavoured with lemons and water mint that's tinted green with food colouring. The full recipe is presented here and I hope you enjoy this classic British version of: Green Water Mint Jelly.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Wild water mint is one of my favourite mints and despite being early October, due to a warm early autumn and regular mowing a field near me that's by a river has it growing in profusion. As well as preparing mint vinegar and mint sauce I'm also busy turning my apple jelly into this wonderful green concoction, using water mint rather than the more usual garden mint to prepare it.
Strip the leaves from the water mint stalks then tie the stalks together and add to a pan along with the jelly, vinegar, lemon zest and lemon juice. Bring to a boil and cook for 6 minutes then test for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached.
Meanwhile, finely chop the mint leaves then pound well with a pestle and mortar. Add about 3 tbsp of the leaves to the jelly (test for taste and add more leaves if needed). Strain the jelly through a fine-meshed sieve, add green food colouring then pour into clean, sterilized jars that have been warmed in a cool oven.
