- 1 kilogram granny smith apples, unpeeled, coarsely chopped
- 6 cup (1.5l) water
- 5 1/2 cup (1.2kg) white sugar, approximately
- 1 cup firmly packed fresh mint leaves
- 1Combine apple and water in large saucepan and bring to the boil. Reduce heat; simmer, covered, about 1 hour or until apple is pulpy.
- 2Strain mixture through a fine cloth into large bowl. Stand 3 hours or overnight until liquid stops dripping. Do not squeeze cloth; discard pulp.
- 3Measure apple liquid; allow 1 cup sugar for each cup of liquid. Return apple liquid and sugar to same pan. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil and boil rapidly, uncovered, without stirring, about 30 minutes or until jelly jells when tested.
- 4Pour jelly into a large heatproof jug. Stir in a little of the food colouring. Stand until jelly is lukewarm, but not set.
- 5Meanwhile, drop mint into small saucepan of boiling water for 2 seconds; drain. Rinse under cold water; drain, pat dry with absorbent paper. Chop mint finely; stir into lukewarm jelly.
- 6Pour jelly into hot sterilised jars; seal immediately. Label and date jars when cold.
Granny Smith apples are best for this recipe. The jelly has a natural soft pink colour before the colouring is used; you can omit the colouring, if you prefer.
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