• 4 lbs (1.8 kg) cooking apples
• 2 pints (1.125 litres) water
• 1 lb (450 g) caster sugar per pint of juice
• 1 bundle fresh mint
• Few drops of green food colouring

Method:

• Wash the apples and cut into pieces.  Do not remove the cores or peel.
• Put into a pan with the water and a few sprigs of mint.
• Stew slowly until soft and pulpy.
• Test for pectin.
• Turn into a jelly bag and leave overnight to strain.
• Measure the juice, put it into a pan and add 1 lb (450 g) warmed caster sugar to each pint of juice.
• Heat gently until all the sugar has dissolved.
• Bring to the boil and add the chopped mint (about two teaspoonsful per pint of juice)
• Boil rapidly until the jelly sets when tested.
• Add a few drops of green food colouring if liked.
• Pot and seal at once.

  Jam Making Help & Advice

  

  These articles will get you started and explain the finer ponts of making your own jams and jellies:

  • Making Jam and Jelly at Home - Introduction and Equipment
  • Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
  • Making Jam and Jelly at Home - Methods

  Making Your Own Jam?

  Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.