Orange & Mint Jelly

Orange and Mint Jelly

  • Servings: Makes 1.5 litre (approx)
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This recipe has been adapted from a similar recipe for Orange and Rosemary Jelly from 'Good Old-Fashioned Jams, Preserves and Chutneys' by Sara Paston (a gift from colleagues when I left my last job). I am imagining that it will go very nicely with lamb and duck and will be used to make gravies and sauces for same.

Ingredients

  • 2 kg oranges
  • 500 g lemons
  • 3 litres water
  • 1 bunch (about 20 sprigs) of mint, washed
  • 2 kg (approx) white sugar

Directions

  1. Wash, halve and slice the oranges and lemons.
  2. Place the fruit into a large pan with the water and half of the mint, roughly chopped.
  3. Bring to the boil and simmer gently for approximately 1 hour, until the fruit is soft.
  4. Strain through a jelly bag and then measure the juice and add to a clean pan.
  5. Add 450g of sugar, for each 600ml of liquid, to the pan.
  6. Heat gently, stirring until the sugar has dissolved, then bring to the boil and boil rapidly until setting point is reached.
  7. Meanwhile remove the leaves from the remaining mint and finely chop – you should have about one cup of finely chopped mint.
  8. Skim any scum from the top of the mixture and allow to stand for 10 minutes.
  9. Carefully stir in the mint.
  10. Pour into hot, sterilized jars and seal with lids.
  11. Turn the jars upside down and every so often turn them the right way up. Repeat until the jelly is almost set, giving a little shake at the same time. This is to ensure the mint is evenly distributed through the set jelly rather than rising to form a thick layer on the top!

Notes:

  • The whole fruit, including the peel, is used in the initial process.
  • Getting herbs etc evenly suspended in jellies takes a little time and patience, but the end result is always worth it.
  • Use to accompany meats such as lamb, pork, chicken and duck. Also use in gravies and sauces, or to liven up the flavour of a casserole.

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3 Comments

  1. Pingback: Orange & Mint Jelly | SBA's Kitchen

  2. Pingback: Oranges 1 – A recap! | SBA's Kitchen

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