Herb Jelly

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • Cooking apples
  • White vinegar
  • fresh mint
  • Sugar
  • Green food colouring


Wash the apples but do not peel or core them. Cut them in pieces and put into a pan. Just cover the apples with liquid, using 1 pint/500ml water to ¼ pint/125ml white vinegar. Add a large bunch of washed mint and simmer until the fruit is very soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml liquid. Stir in the sugar over low heat until dissolved,