Title: Mint Jelly (Aus Herb Soc.)
Categories: Sauce Jam
Yield: 1 Servings

1	kg	Apples
1	l	Water
1		Lemon; juice and thinly peeled rind
		Sugar; to taste
4	tb	Chopped mint; heaped tbs
		Green food colouring

Wash and core the apples but do not peel. Cut away brown pieces, cut into quarters and put into a large pan with water and lemon peel. Simmer for 30 minutes until the apples are really soft. Mash with a potato masher while cooking to reduce the pulp. Turn the pulp into a jelly bag or a large piece of scalded muslin and tie up over a bowl. Leave to drip overnight. Do not squeeze the bag or the jelly will be cloudy.

Next morning, measure the juice, and for every 500 ml add 500 g sugar. Boil up with the lemon juice until setting stage is reached - this should take about 30 minutes. To test for set, put a little of the jelly onto a cold saucer. As it cools a skin should form over the surface.

Add the chopped mint and bring back to the boil, then add the green food colouring (if desired) and take off the heat. leave to cool slightly, pour into warmed jars, seal and label.

Elizabeth Cullen "A Cottage Herbal" reprinted in "Herbology" the official organ of the Australian Herb Society Typed, but not tested, by Greg Mayman, 05-23-98

From: Greg Mayman Date: 05-23-98 (09:40) The Once And Future Legend (1) Cooking

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