04 January 2013,02:56 by

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Preparation Time :
15 hours

Cooking Time :
40 minutes

Preparation Method :

  • Remove any bruised or damaged portions from the apples and roughly chop them into thick chunks without peeling or coring. Put them in a preserving pan with water and the mint sprigs.
  • Bring to the boil, then simmer gently for about 45 minutes, until soft and pulpy. Stir from time to time to prevent sticking. Add the vinegar and boil for a further 5 minutes.
  • Spoon the apple pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze.
  • Discard the pulp remaining in the jelly bag. Measure the extract and return it to the preserving pan with sugar for each extract.
  • Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 10 minutes.
  • Test for a set and, when setting point is reached, take the pan off the heat and skim the surface with a slotted spoon.
  • Stir in the chopped mint and add a few drops of green food colouring. Allow to cool slightly, then stir well to distribute the mint and pot and cover the jelly.


  • 2.5 kg cooking apples, such as Brainless
  • A few large sprigs fresh mint
  • 1 litres distilled white vinegar
  • Sugar
  • 90-120 ml chopped fresh mint
  • A few drops of green food colouring

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