MINT & APPLE JELLY
This homemade jelly is tasty with slices of cold roast mutton, says Gay Tait of Te Hapara.
Ingredients • 1.6kg green apples • 50g chopped fresh mint • 1 cup lemon juice • 20g chopped fresh mint, extra • 1kg sugar, warmed
Cut apples into chunks and put into a large pot with lemon juice, mint and 1¼ litres of water. Bring to the boil, then reduce heat and simmer for an hour, or until apple is soft. Cool. Suspend a jelly bag over a large bowl.
Pour the fruit liquid into the bag and allow to drip through the bag overnight. Do not squeeze the bag as this will make the jelly cloudy. Discard pulp. Measure the liquid and place in a large pot. Add 1 cup of sugar for each cup of liquid. Stir over a low heat till sugar has dissolved. Bring to the boil, then simmer for 10-15 minutes, stirring often. Remove scum during cooking. Remove from heat and test for setting point. When ready, stir through extra mint. Stand for 5 minutes. Pour into clean, warm jars and seal. Turn upside down for 2 minutes, then invert and cool.