Mint Sauce

I did some gardening and found a whole lot of mint growing wild. So decided to harvest it.

But what to do with it???

well mint sauce(jelly)

We start off with the Apple Stock

2.5kgs of cooking apples(granny smith)rough chop, skin seeds and all

1.25lits of water

1.25 lits of white vinegar

Method

Place apples and water in a pot and bring to boil and simmer for 45 minutes or until soft and pulpy. add vinegar and cook further 5 min. then strain the liquid thru a muslin cloth or tea towel and with pulp and all let it stand for 3-4 hrs or over night.

2-3 tbsp mint leaves, blanched, chopped fine

1 lit apple stock

0.75 g sugar

Bring the stock and sugar to boil and boil for 5-10 minutes, take it off the heat. then test if it has reached its setting point by placing a bit of the stock on to a plate to cool. once cooled when you run your finger thru the plate it should crinkle up, if not then return it to the boil for another 5-10 min and retest it again.

when setting stage has been reached skim off the scum and stir in the mint and pour in to sterilised jars and cover immediately with plastic wrap and cover or vinegar proof covers.