Apple Jelly with Mint

Ingredients

• 4 kg sour apples
• 1 handful mint
• 12 g apple pectin
• 500 g gel sugar (2:1)

Instructions

1. 1.

   Wash the apples, quarter them, remove cores, and juice in a juicer. Measure 1 l of apple juice and pour into a large pot.

2. 2.

   Rinse the mint, shake dry, set aside 5 leaves. Finely chop the remaining mint.

3. 3.

   Heat the juice to about 50°C. Add the pectin‑mixed sugar to the juice and stir constantly until it boils. Boil for 4 minutes while fizzing and perform a gel test.

4. 4.

   Stir in the chopped mint and fill the jars with jam. Place one mint leaf on each, seal, and let cool.