Apple Mint Marmalade

There's nothing better with lamb than homemade fresh mint jelly. It's cool and refreshing.

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  • 1 kg green apples
  • 1 liter water
  • ½ cup lemon juice
  • 2 cups fresh mint leaves
  • sugar
  • green color


Cut the apples in thick slices, but do not peel them or remove the core.

Place the apples, the water, the lemon juice and the mint leaves in a large saucepan.

Let them come to a boil and simmer, with the saucepan open, for approximately 10 minutes.

Mash the apples with a wooden spoon and boil them for another 15 minutes or until they become a pulp.

Strain the mixture through a cheese cloth in a bowl and let it sit overnight.

Measure the juice and put it back into the saucepan.

Add 1 cup of warmed up sugar for every cup of juice and stir over the fire until the sugar has dissolved.

Boil until it sets.

Add a few drops of color into the mixture, until it has the desired coloring.

Take the saucepan off the heat and let it sit for 2 minutes.

Empty the mixture into warm, sterilized jars.

When they have cooled off, seal them and place labels with the date of preparation.

Serve with roast lamb.

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