Great way to use up Granny Smith Apples. Keep covered in fridge for up to 2 months once opened.
Recipe posted by Coby
MINT AND APPLE JELLY
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Ingredients
Switch to Cup Measures- 1 kilogram apples
- 1.5 litres water
- 75 ml lemon juice
- 75 ml fresh mint (chopped)
- 750 ml sugar
- 2 tablespoons fresh mint (extra)
Method
- Chop unpeeled apples, do not discard seeds.
- Combine apples, seeds, water, juice and mint in a large saucepan, bring to boil, reduce heat, simmer for about 40 minutes or until apples are very soft.
- Strain mixture through a fine cloth into large bowl. Allow liquid to drip through slowly, do not squeeze or press pulp as this will make the jelly cloudy. Discard pulp.
- Measure apple liquid, pour into large clean saucepan, add 3/4 cup sugar to each 1 cup liquid (mixture should not be more than 5cm deep at this stage)
- Stir over low heat, without boiling, until sugar has dissolved, bring to boil, uncovered, without stirring, for about 30 minutes or until jelly sets when tested on a cold saucer. Remove from heat, stand for 10 minutes.
- Stir in extra mint. Pour into hot sterilised jars, seal when cold. makes about 3 Cups.
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