APPLE & MINT JELLY

Delicious served with roast lamb. Also brilliant with crabapples instead of apples.

Roughly chop 2kg of apples, skins, cores, and all, and bring to the boil with 2 cups of water.

If using crabapples (suggest 3kg), no need to cut up, just put them in whole using enough water to just cover them & bring to boil.

Boil until well softened (about 20 minutes), then strain through muslin cloth or a jelly bag. Leave to drip for a couple of hours or overnight.

Discard the pulp and bring the juice to the boil with 700g white sugar for the crabapple option/500 g white sugar for the apple option, per litre of juice obtained, plus juice of 2 large lemons, stirring until the sugar has dissolved.

Boil for 10 minutes, then add 4 large sprigs of mint and boil for another 5 minutes, remove the mint sprigs, before placing into hot sterilised jars.