 Apple and Mint Jelly - from the Good Housekeeping Cookery Book
2.3 kg (5lb) cooking apples, washed and chopped
1.1 litres (2 pints) water
few fresh mint sprigs
1.1 litres (2 pints) distilled vinegar
sugar
90 - 120 ml (6-8 tbsp) chopped fresh mint
few drops of green food colouring
1. Place the apples in a large saucepan with the water and mint sprigs. Bring to the boil, then simmer gently for about 45 minutes, until soft and pulpy. Stir from time to time to prevent sticking. Add the vinegar and boil for a further 5 minutes.
2. Spoon the apple pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours.
3. Discard the pulp remaining in the jelly bag. Measure the juice extract and put it in a preserving pan with 450g (1lb) sugar for each 600ml (1 pint) extract. Heat gently, stirring, until the sugar has completely dissolved, then bring to the boil and boil rapidly for about 10 minutes.
4. Test for a set and, when setting point is reached, take the pan off the heat and remove any scum with a slotted spoon.
5. Stir in the mint and add a few drops of green food colouring. Allow to cool slightly, then stir well to distribute the mint.
6. Pot and cover.
Variation - Herb jellies
Other fresh herbs, such as rosemary, parsley, sage, tarragon and thyme, can be used in place of the mint sprigs. |