Cut the apples into quarters, without peeling or seeding. Place in a large pot, with the water, the vinegar and the washed and drained mint leaves. Bring to a boil and cook until the apples turn soft. Put through a colander lined with cheesecloth. Press to bring out the juices and the pectin contained in the seeds. Measure the amount of liquid obtained and return to a pot adding 3 tablespoons of caster sugar and the gelatin sheets(soaked in cold water and drained). Bring to a boil, skim, add the remaining sugar and cook on low to the jelly point. Test by pouring a few drops onto a cold plate, the jelly should not be runny. Put in a sauceboat, cover and leave to cool a little before serving.
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6 1/2 lbs apples
1 qt water
1 qt white vinegar
1/3 lb fresh mint leaves
2 1/2 cups caster sugar per qt of liquid
5 gelatin sheets (per qt of liquid
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60
mn
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50
mn
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This jelly will keep just like any other fruit jelly, if put, while hot, into sealed jars. Serve with roast or grilled lamb.
