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.