Since apples have a lot of pectin and acid, they are easy to make into a jelly. By adding a little vinegar and some chopped herbs like mint – or tarragon – you can make a savoury herb jelly to serve with meat.
1kg cooking apples, washed
caster sugar zest and juice of 1 lemon
½ cup firmly packed mint leaves, finely chopped (retain stalks)
½ cup white wine vinegar
green food colouring (optional)
1. Put the chopped apples, including the peel and cores, into a jam pan with enough water to cover.
2. Cover the pan and simmer for 30 minutes or until the apples are completely pulpy.
3. Strain the pulp through a jelly bag or old cotton pillowcase suspended over a bowl to catch the juice. Don’t squeeze the bag.
4. Measure the juice and allow 1 cup caster sugar for each cup of juice.
5. Put the juice and sugar into the jam pan. Put the lemon zest and mint stalks in a small piece of muslin and tie the ends. Add to the pan with the strained lemon juice and the wine vinegar.
6. Heat gently, stirring, until the sugar has dissolved then bring the jelly to the boil.
7. Add the chopped mint leaves and boil rapidly for about 5 minutes or until the jelly reaches setting point.
8. Remove the muslin bag and add a few drop of green food colouring if you wish.
9. Pour the jelly into sterilised jars, cover tightly and don’t move the jars until the jelly is cold and set.