Makes 4 lb (1.8kg)
3 lb (1.4kg) cooking apples 11/2 pints (900ml) water
about 6 sprigs fresh mint, parsley,
thyme or sage
1/4 pint (150ml) malt vinegar granulated sugar
3-4 tablespoons finely chopped
mint, parsley, thyme or sage
Coarsely chop the apples, discarding any damaged parts, and put them into a preserving pan. Add the water and a small bunch of herbs tied together. Simmer gently for 1 hour until fruit is very soft. As apples soften, stir and mash well to reduce them to a pulp. Add the vinegar and cook for a further 5 minutes.
Ladle softened fruit and juices into a scalded jelly bag and leave fruit to drip for several hours. Measure strained juice into the rinsed preserving pan and for every 1 pint (600ml) juice add 1 lb (450g) granulated sugar. Stir over low heat until sugar has dissolved. Bring to the boil and boil rapidly for about 10 minutes. Draw off the heat and test for a set. Skim the surface. Add the chopped herb and allow jelly to cool for 5-10 minutes, or until a skin forms on the surface. Stir once, then pour into warmed jelly jars and cover. You will find mint jelly goes well with lamb, thyme jelly with chicken, sage jelly with pork and parsley jelly with ham.. The vinegar produces a delicious sweet-sour flavour.