Mom-in-law Mint Jelly


I was lucky enough to have an absolutely wonderful mother-in-law of Irish descent, Hazel Moira Hutchison who was my first major inspiration in both cooking and decor.  As a tribute to Hazel, I am including her delicious home-made mint jelly which is a wonderful accompaniment to my marmalade lamb roast and any lamb dish for that matter.Marmalade Rosemary glazed Lamb chopsMarvellous Marmalade Roast Lamb


  • 1 kg cooking apples
  • 2 cups water
  • 2 cups sugar
  • 1 cup fresh mint, chopped finely
  • 1/4 tsp green food colouring (optional)


1. Cook the apples whole (including the skin and pips) in 2 cups of water in 2 cups of water until mushy. 

2. Remove from the heat and press through a sieve.

3. Return to the pot and add the water and sugar. Boil for about 15 minutes or until it jellies.

4. Add 1 cup of mint and mix through.

5. Finally add a little green food colouring if desired.


You can also add 1 tsp gelatine powder if you prefer it to be more stiff.


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