Ingredients
- 1 kg (2 lb 4 oz) green apples
- 125 ml (4 fl oz/½ cup) lemon juice
- 3 very large handfuls of mint leaves
- 750 g (1 lb 10 oz/3½ cups) sugar, approximately
- 2–3 drops of green food colouring
Method
1. Wash the apples and cut into thick slices, without peeling or coring them. Place in a large heavy-based saucepan with the lemon juice, most of the mint and 1 litre (35 fl oz/4 cups) water. Bring to the boil, then reduce the heat and gently cook for 10 minutes, or until the apple is soft and pulpy. Break up any large pieces with a wooden spoon.
2. Strain the mixture through a piece of muslin (cheesecloth) into a bowl — do not press the liquid through or it will become cloudy. Leave at room temperature overnight.
3. Put two plates in the freezer. Measure the strained juice and pour it into a large heavy-based saucepan. Add 220 g (7¾ oz/1 cup) sugar for each 250 ml (9 fl oz/1 cup) liquid. Stir over low heat without boiling until the sugar has dissolved completely.
4. Bring to the boil, then reduce the heat and simmer over low heat for 20 minutes, then start testing for setting point by placing a little of the hot jelly on a chilled plate. When setting point is reached, a skin will form on the surface and leave a trail when you push your finger through it. If the jelly doesn't set, keep cooking and testing until it does.
5. Finely chop the remaining mint and add to the jelly with the food colouring. Stir well. Remove from the heat and leave for 5 minutes, then pour into hot, sterilised jars and seal. Allow to cool, then label and date each jar.
6. Store in a cool, dark place for up to 6 months. Once opened, mint jelly will keep in the refrigerator for up to 6 weeks.
7. Mint jelly is delicious with roast lamb.
