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Gooseberry, Apple & Mint Jelly on a board surrounded by gooseberries, Bramley apple, and mint leaves.
5 from 15 votes

Gooseberry, Apple & Mint Jelly

Gooseberry, Apple & Mint Jelly has such a beautiful, delicate and refreshing flavour with a back note of cider from the cider vinegar. The perfect accompaniment with lamb.
Course dinner, Snack
Cuisine British
Keyword #apple #cooking apple, Bramley apple, cider vinegar, gooseberry, jelly, mint
Prep Time 10 minutes
Cook Time 55 minutes
Resting time 12 hours
Total Time 1 hour 5 minutes
Servings 10 190 ml jars
Author Camilla Hawkins


  • 800 g gooseberries
  • 500 g Bramley apples
  • 25 g bunch of mint
  • 450 g granulated sugar per 575 mls juice
  • 425 ml cider vinegar I used organic
  • 10 g mint leaves


  1. Chop the whole Bramley apples into dice (don’t peel or core) and tip into a preserving pan or large heavy bottomed pan along with the whole gooseberries (don’t top & tail).
  2. Add enough water to just cover the fruit and then add the bunch of mint.
  3. Bring to the boil and then reduce to a simmer and cook for 30 minutes (or until fruit is soft).
  4. Add the cider vinegar and simmer for another 5 minutes.
  5. Take off the heat and pour into a jelly bag or similar (see notes for my hack) and leave to drip overnight over a large container. (Do not squeeze the fruit or jelly will be cloudy not clear).
  6. Place 2 – 3 saucers in the freezer for testing set.
  7. Measure the juice, add to preserving pan and stir in 450g or granulated sugar for each 575 ml of juice.
  8. Heat gently to dissolve the sugar, stirring constantly.
  9. Remove any scum with a slotted metal spoon.
  10. Once the sugar has dissolved slowly bring the pan to the boil and once at a rolling boil, time for 15 minutes, keep stirring, then take off the heat.

  11. Test a few drops of jelly on a chilled saucer and pop in the fridge for a minute.
  12. Push you finger through the jelly and if it crinkles and forms a gel like clot which you can tip over then it’s ready. If not boil up for another 2 minutes at a time and repeat test until ready. (Mine took 17 minutes).
  13. If there is any scum left then remove (there shouldn’t be now).
  14. Allow the jelly to cool for a few minutes while you rinse and finely chop the mint (see notes).
  15. Then stir the mint through the jelly to evenly disperse.
  16. Pot up into10 small (190 ml) hot sterilised jars (see notes) using a ladle and jam funnel if you have one and place lids on immediately.
  17. You may find the jelly tries to set before you get it in the jars, if this happens then just set the pan over a low heat.
  18. Store in a cool, dark place (eg garage) and once opened keep in the fridge.
  19. Unopened jars will be good for at least a year.

Recipe Notes

Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain. To make a strainer if you don’t have a jelly bag etc, put a colander into a new pair of tights, tie the legs into a knot on the side and snip off the excess. You could also line a colander with clean net curtains, a tea towel or muslin. If your mint is bone dry it’s more inclined to float to the top so rinse your leaves, give a little shake to remove excess water and finely chop so that mint is damp when adding to the jelly.