Mint Jelly

• 6lb apples
• 2 pints mint leaves
• 4lb

Quarter the apples, leaving the skins on and the cores in. Chop mint leaves roughly. Put apples and mint into a large saucepan. Cover with cold water and bring to the boil. Simmer until thoroughly cooked. Put the mixture into a jelly bag over a large basin and drain overnight. Measure the liquid and add lib sugar for every pint. Turn into a large saucepan, add sugar and bring to the boil. When