Mint jelly for roast lamb
To test the mint jelly is set, place a drop onto a frozen plate and push it with your finger. If the surface wrinkles, it has reached setting point. If it slides about as a liquid, it should be boiled for a few more minutes before retesting.
Ingredients
3 large Granny Smith apples, quartered, cores and stems reserved
1 bunch mint leaves
250ml white wine vinegar
500g caster sugar
Method
Start making the recipe two days before it's required.
Place the apple, reserved cores and stems and 250ml of water in a large saucepan over medium heat. Cover and simmer for 15 minutes or until softened.
Place the mint leaves and vinegar in a blender and blend until finely chopped. Add to the apple mix and simmer for 5 minutes. Remove from the heat and set aside for 2 hours for the flavours to infuse.
Hang the mixture overnight in a muslin cloth in the refrigerator. Place over a bowl to catch the juices.
Measure 500ml of the juices and place in a saucepan over high heat. Add the sugar and stir until dissolved. Bring to the boil, reduce heat to a simmer and cook for 15-20 minutes, regularly skimming the scum from the surface.
Pour into a 1-litre sterilised jar and refrigerate overnight before using. Store for up to a month.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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