- 1kg cooking apples, unpeeled and uncored, cut into rough pieces
- 1 lemon, halved
- 25g fresh mint, roughly chopped, reserve a few small leaves
- 1½ litres water
- 750g jam sugar
- Sterilise the jars. Place the apple, lemon, mint and water in a small jelly pan. Bring to the boil and simmer for 40 minutes or until reduced by half.
- Strain the mixture over a large bowl and measure ─ you should have about 750ml.
- Return the liquid to the clean jelly pan. Add the sugar and warm gently until it dissolves. Bring to the boil and cook rapidly for about 30 minutes or until the setting point is reached.
- Ladle the jelly into the jars, adding a few mint leaves to each. Seal the jars, cool completely then label and store in a cool, dry place.
Tip: To test the setting point, place a small spoonful of jelly onto a saucer which has been chilled for several hours, allow it to rest for 2-3 minutes then draw your finger through the centre. If it is ready, there will be a clear stripe through the middle of the jelly.