Wash and core the apples but do not peel. Cut away brown pieces; cut into
quarters and put into a large pan with water and lemon peel. Simmer for 30
minutes until the apples are really soft. Mash with a potato masher while
cooking to reduce the pulp. Turn the pulp into a jelly bag or a large piece
of scalded muslin and tie up over a bowl. Leave to drip overnight. Do not
squeeze the bag or the jelly will be cloudy.
Next morning; measure the juice; and for every 500 ml add 500 g sugar. Boil
up with the lemon juice until setting stage is reached - this should take
about 30 minutes. To test for set; put a little of the jelly onto a cold
saucer. As it cools a skin should form over the surface.
Add the chopped mint and bring back to the boil; then add the green food
colouring (if desired) and take off the heat. Leave to cool slightly; pour
into warmed jars; seal and label.
Elizabeth Cullen "A Cottage Herbal" reprinted in "Herbology" the official
organ of the Australian Herb Society
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