Anything with mint is a winner for me and this jelly sauce is no exception. The combination of apple and mint gives the bitter sweet taste , you can use with roast pork and lamb, an ideal compliment for your Sunday dinner.
What you Need:
8 small apples (granny smith are good especially apples with pinkish skin for colour), 450g sugar, 2 tablespoons liquid pectin, 30g fresh mint (roughly chopped), 1 juice of lemon.
First quarter the apples and add to a large saucepan, fill the pan with enough water to cover the apples and add the mint and lemon juice. Bring this mixture to the boil and then simmer for 20-30 minutes. Take off the heat and cool. After, drain the liquid from the apples and set aside. With a potato masher lightly mash the apple mint mixture and pour the puree into a sieve over a large bowl. With the back of a spoon push and mush the apple in the sieve to extract the juice and fine pulp, be patient you will find after a while you will have got quite a lot out of the mixture. Once you have extracted as much as you can discard the mush left overs, and take the strained juice/pulp and pour into a measuring jug and then top up with the cooking juice, to 1 pint.
Take the 1 pint of mixture and add to a clean saucepan and mix in the sugar. On a low heat stir until all the sugar has dissolved, now add the pectin. Turn up the heat and rapidly boil the mixture for 15mins, once the jelly has done it should have reached the temperature of 105C. Take off the heat and pour into a recycled sterilised jar, seal straight away, cool at room temperature and then chill. Do not worry if your mixture is liquidly when you add it to the jar because as it cools it will set.