6 lb (2.7 kg) cooking apples, washed and roughly chopped
1 pint (600 ml) white wine vinegar
juice of 4 lemons
about 2 pints (1.1 litre) water
1 bunch fresh young mint, bruised
1 lb (450 g) granulated or preserving sugar per pint (600 ml) of juice
3 tbsps very finely chopped fresh mint
1 pint (600 ml) white wine vinegar
juice of 4 lemons
about 2 pints (1.1 litre) water
1 bunch fresh young mint, bruised
1 lb (450 g) granulated or preserving sugar per pint (600 ml) of juice
3 tbsps very finely chopped fresh mint
method
1. Put the apples into a preserving pan or large heavy saucepan and add the lemon juice, vinegar and enough water to barely cover.
Add the mint, divided in sprigs. Bring to the boil, then simmer for about 1 hour until very soft and pulpy.
2. Mash well then strain. Measure the juice into the rinsed out pan and add 1 lb (450 g) sugar per pint (600 ml) of juice.
3. Heat until sugar is dissolved then boil rapidly until setting point is reached. Skim quickly then stir in the chopped mint. Pour immediately into warmed jars, top with waxed discs and cover the jars.
Add the mint, divided in sprigs. Bring to the boil, then simmer for about 1 hour until very soft and pulpy.
2. Mash well then strain. Measure the juice into the rinsed out pan and add 1 lb (450 g) sugar per pint (600 ml) of juice.
3. Heat until sugar is dissolved then boil rapidly until setting point is reached. Skim quickly then stir in the chopped mint. Pour immediately into warmed jars, top with waxed discs and cover the jars.
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