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Mint Jelly
A delicious herb jelly, made in the traditional way, and a pleasant change from mint sauce to go with roast lamb. The yield will depend on the ripeness of the fruit and the time allowed for dripping.

INGREDIENTS: Cooking apples - 2.3 kg (5 lb), Water - 1.1 litres (2 pints), Fresh mint - a few large sprigs plus 6-8 tbsp chopped, Distilled malt vinegar - 1.1 litres (2 pints), Sugar, Green food colouring - a few drops.

COOKING: 1. Remove any bruised or damaged portions from the apples and roughly chop them into thick chunks without peeling or coring. Put them in a preserving pan with the water and the mint sprigs. Bring to a boil, then simmer gently for 45 minutes, until the fruit is soft and pulpy. Stir from time to time to prevent sticking. Add the vinegar and boil for a further 5 minutes.
2. Spoon the apple pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze.
3. Discard the pulp remaining in the jelly bag. Measure the extract and return it to the pan with 450 g (1 lb) sugar for each 600 ml (1 pint) extract.
4. Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 10 minutes. Test for a set and, when the setting point is reached, remove the pan from the heat. Skim the surface with a slotted spoon.
5. Stir in the chopped mint and add a few drops of green food colouring. Allow to cool slightly, then stir well to distribute the mint. Pot and cover the jelly.