Ingredients
Method
- Place the chopper blade into the cook processor and add the apples, washed and quartered leaving the core and peel on, water, lemon juice and 1/2 the mint.
- Turn temperature to 110, speed 1 for 30 minutes or until soft. Pulse for 10 seconds until you have a soft pulp. Strain the mixture through muslin or a cotton tea towel into a large bowl and tie up and let it drip overnight to get all the juice out.
- Measure the juice in the bowl and add sugar. Place in cook processor and use the ratio to every 1 litre of juice add 500 g sugar. Add the other half of the mint finely chopped as this is for colour and texture. At this point you may add 2-3 drops of green food colouring to give it a real deep green colour but this is optional. Put the stir assist into the cook processor and turn the temp to 110 with the stir assist on number 1 for 20 minutes. Then turn down to 100 and keep cooking until when a few drops are placed on a saucer and popped into the freezer for 2 minutes it will start to form a jelly. the mix is then ready but if it is still watery cook a bit longer testing every 5 minutes.
- let cool slightly for 10 minutes then pour the mint mixture into small sterilised jars and seal.
Notes
this will keep up to 3 months in the fridge.