Sunday, 8 January 2012
Make your own mint jelly
1 bundle of freshly packed mint leaves
300ml of water
1/2 Kg of tart apples
Wash the apples and cut them into small pieces including the cores and peel. Put the apples pieces into a saucepan with the water and most of the mint and cook gently until the apples are very soft. Allow to cool before pouring into a jelly bag and leaving overnight to strain into a bowl.
The following day measure your juice, pour into a pan and add 225g of sugar to each 280ml of juice. Heat gently and stir until all the sugar has dissolved. Then bring to the boil and add about 1 teaspoon of chopped mint for every 280ml of juice. Boil rapidly until the jelly sets when tested and pour into a pre-sterilized jar and seal. Once completely cooled store in the fridge and use within three weeks.