Gooseberry Mint Jelly

• 4 lb (1 kg 800 g) green gooseberries
• 2

Although apples usually form the basis for mint jelly, gooseberries can also be used. The addition of a little vinegar gives the jelly a pleasant, piquant flavour.

Wash the gooseberries (no need to top and tail them) and place in a large preserving pan. Add the water and bring up to the boil. Add about half of the washed mint tied in a bunch. Reduce the heat and simmer the gooseberries