Name: Pineapple and Mint Jelly recipe by Amrita Iyer at BetterButter
Cook time: 180 min
Total time: 180 min
Yield: 20
Ingredients: 1 ripe Pineapple (around 800 gms); 6-7 sprigs of Mint; 2 Apples – approximately 450 gms Granny Smith or Fuji; Sugar as per measurement; 5 cups Water; 2 tbsp finely chopped Mint Leaves; A few drops Green food Colour (optional)

ABOUT Pineapple and Mint Jelly RECIPE

I love canning and preserving fruit, making pickles, jams and jellies and having a difficult choice to make during breakfast and snack times when I am confused between what to have with my breads or desserts! The Fall season – September to November is the time when we get lovely ripe fruits and fresh herbs to preserve and make lovely accompaniments from. There are certain fruits which team up with certain spices and herbs and taste heavenly! Examples can be Mango and Cardamom, Apple and Cinnamon or Plums and Star Anise. The lovely juicy Pineapple is no exception and can be teamed up with fresh Mint to create a lovely Jelly which can be used on breads, toasts, bagels, muffins and over desserts like Ice Creams or Puddings. The combination is heavenly and the mouth feels so awesome after having a spoofull of this delicious jelly! The recipe is by Gina Steer who excels in Jams and Preserves! Many of you must be having this thought in mind – “Jellies are wobbly, gelatinous and soft desserts which melt in the mouth”! Jelly also refers to “a clear or translucent fruit spread or preserve” – Wikipedia! So this Pineapple and Mint Jelly is just that!

Instructions

Cut the Pineapple carefully using a sharp knife. Remove the top as well as the bottom parts where the stem and prickly leaves converge so that the Pineapple stands on a base.
Start slicing from the border where the “black eyes” start and do not cut into the flesh.
Remove only the “eyes”. Now you have a nice and sweet half of Pineapple which would be further cut into chunks. Put the chunks into a pan.
Cut the Apples into chunks of the same size and add them to the pan.
Add the Mint sprigs and water and turn on the heat.
Allow the water to come to a boil and close the pan. Reduce to the lowest heat possible and simmer for 1 – 1 1/2 hours till the fruit is very soft but not squashed.
Cool for 15 minutes and strain through a cheesecloth or soup strainer till all the juice is extracted. Press the fruits on top with a potato masher gently to extract all the juice.
Pour the juice back into the pan and add sugar by measurement. Boil on medium – low heat for 25-30 minutes and perform the set test.
Once the set test is passed, take off from the heat and leave for 10-15 minutes. If you want to skim the top then do so now with a slotted spoon.
Add the food colour and chopped Mint Leaves and pour through a clean and dry funnel into sterilized jars.

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