1 kg (2.2 lb) green apples
2 cups (500 ml) water
a small bunch of fresh
mint 2 cups (500 ml) vinegar
sugar (see method)
3 tbsp chopped mint
a few drops green colouring (optional)
2 cups (500 ml) water
a small bunch of fresh
mint 2 cups (500 ml) vinegar
sugar (see method)
3 tbsp chopped mint
a few drops green colouring (optional)
method
1. Wash the apples, cut in quarters and put in a preserving pan with the water and the bunch of mint.
2. Simmer until the apples are soft and pulpy, then add the vinegar and boil for 5 minutes.
3. Strain through a scalded jelly bag and leave to drip for 1-2 hours.
4. Measure the juice and return it to the cleaned pan.
5. Add 800g sugar for each litre of juice, and bring to the boil, stirring until the sugar is dissolved.
6. Boil rapidly until setting point is nearly reached, add the chopped mint and colouring, if used, then boil steadily until setting point is reached.
7. Remove from the heat, pot, and cover immediately. When cold, label and store.
Cooking time 30 minutes (approx)
2. Simmer until the apples are soft and pulpy, then add the vinegar and boil for 5 minutes.
3. Strain through a scalded jelly bag and leave to drip for 1-2 hours.
4. Measure the juice and return it to the cleaned pan.
5. Add 800g sugar for each litre of juice, and bring to the boil, stirring until the sugar is dissolved.
6. Boil rapidly until setting point is nearly reached, add the chopped mint and colouring, if used, then boil steadily until setting point is reached.
7. Remove from the heat, pot, and cover immediately. When cold, label and store.
Cooking time 30 minutes (approx)
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