Apple and mint jelly

3 lbs of cooking apples
as much mint as you can find (or three bags of shop mint)
1 pint of water
1 pint of cider vinegar
1 lb of sugar for every lb of liquid

Begin by chopping the apples into rough cubes.  Don't bother peeling/ coring.  Use everything.  Add to a very large and sturdy pan with the water and vinegar.  Bring to boil and add the mint (stalks and all).  However, do keep aside several handfuls of the best bits of the mint leaves (no stalks).  Put in a plastic bag and freeze.

Boil the apple mixture for 45 mins then drain through a muslin cloth (see picture).   This needs to be left for two hours or more, but generally overnight is best.  Put the jars you intend to use through the dishwasher.

The mixture in the muslin cloth (aka a clean tea-towel)

The following day, take the (cloudy) mixture and measure out. 

The cloudy apple/ mint mixture once strained

Place in a pan over a low heat and add a lb of sugar to every pint of liquid.  Bring to boil and boil vigorously, taking off the scum, until the jelly begins to gel.

Allow to cool slightly.  Take the mint out of the freezer.  While still frozen rub together quickly in the bag so that it fractures into tiny pieces.  Shake out all the mint fragments into the jelly and stir well.  Pour into the jars and allow to cool before securing the lids tightly.

The finished mint jelly

It didn't set the first time - boil for longer than you think.