Roughly chop the apples; leave the skin on and do not core.
Place the apples, water and mint in a saucepan over medium heat and cook gently until the apples are soft and pulpy, about 20 minutes.
Add the vinegar, remove the pan from the heat and mash the apples with a potato masher.
Set up a pot with a colander or large strainer lined with muslin cloth sitting on top. Pour the apple mixture into the cloth-lined strainer and leave to drain overnight do not squeeze the mixture unless a cloudy jelly doesn’t worry you.
Measure the strained juice and pour into a saucepan then add an equal quantity of sugar. Place the pan over medium heat, stirring to dissolve the sugar. Bring to the boil and use a spoon to remove any scum forming on the surface. simmer for 15 minutes or until the temperature reaches 103–105ºc on a sugar thermometer.
Pour into 4 x 300-ml hot sterilised jars, and allow to cool before sealing. The jelly will continue to set over a few days. keeps in a cool dry place for 1 year. once opened, refrigerate.
0 comments:
Post a Comment