Herbs & Superfoods - - Favourite Herb Recipes -

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.

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