Mint jelly

1. Remove any bruised or damaged sections from the apples and roughly chop into thick chunks without peeling or coring. Place in a large pot with 1,1 litre water and the mint sprigs. Bring to the boil, then simmer gently for 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. Leave to strain into a large bowl for at least 12 hours. Do not squeeze.
3. Discard the pulp remaining in the jelly bag. Weigh the extracts and return to a clean pot with 450 g sugar for each 600 ml of extract.
4. Heat gently, stirring, until the sugar has dissolved, then boil rapidly for 10 minutes. When setting point is reached, take the pan off the heat and skim the surface with a slotted spoon.
5. Stir in the chopped mint and add a few drops of green food colouring. Allow to cool slightly, stir until well combined. Pour the jelly into warm, clean jars. Cover and seal.
Makes 1,6 kg.