Prep
40 minsBake
40 minsServes
900gDifficulty
Easy About
A brilliant combination a Mint and Lime, this preserve will certainly add tangy twist to a roast Lamb dish.
Mint & Lime Jelly Recipe
Place the apples, lime rind and juice and 25g (1oz) of the mint in a large pan with 11 (1¾ pts) of water. Bring to the boil, cover and simmer for 20 minutes or until the apple is softened and pulpy.
Pour into a jelly bag and strain into a bowl for 3-4 hours then discard the pulp.
Measure the liquid and for every 600ml add 450g (1lb) Tate & Lyle Fairtrade Preserving Cane Sugar. Return the liquid to the pan with the preserving cane sugar and bring to the boil, stirring until the preserving cane sugar dissolves. Boil for about 10-20 minutes or until setting point is reached.
Remove from the heat and skim off any surface residue. Finely chop the rest of the mint, add to the jelly mixture then transfer to hot, sterilised jars. Seal, label and then store in a cool, dark, dry place.
TOP TIP
Serve this jelly with lamb for your Sunday Roast; the tanginess adds another dimension to your meal.
Ingredients – 4 items
1
How to make this recipe
Apple
Green, roughly chopped
Lime
Grated zest & juice
Fresh mint
Leaves, plus extra
Preserving sugar
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Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
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