1¼ hours | 20 min prep

YIELD: 4 Half pints

• 4 1/2 lbs tart apples, cut up into chunks, leave the peel on and cores left in, wash apples well (Granny Smith apples work well)
• 1 1/2 cups fresh Apple Mint (or choose from the mint list below) chopped, lightly packed
• 2 cups water
• 2 cups white vinegar
• 4 cups sugar (1 cup for each cup juice, taste the juice before adding more sugar)
• green food coloring

1. Combine apple chunks with water and mint in a saucepan.
2. Cook until apples are soft.
3. Add vinegar, return to boil.
4. Boil covered for 5 minutes.
5. Pour into a Jelly bag and strain.
6. Measure juice into a large pot.
7. Add the same amount of sugar 'cup for cup' with the juice.
8. Heat & stir until sugar has dissolved and a full roiling boil is reached.
9. Add food coloring.
10. Boil until it sets (drip a little of the jelly on to a teaspoon, if it forms a fairly solid drop, it has set) about 25-30 minutes
11. Pour into sterilized jars to within 1/4" and seal.

This is lovely with lamb and refreshing with vanilla ice-cream.

Mint varieties: Mint - Apple, Mint - Basil Scented, Mint - Chocolate, Mint - English Spearmint, Mint - Fruit Cocktail, Mint - Mojito, Mint - Moroccan Spearmint, Mint - Orange, Mint - Peppermint, Mint - Strawberry.