Apple Jelly with Mint

Cut unpeeled apples with the cores into pieces. In a large saucepan, bring to a boil with the water, vinegar and fresh mint leaves (rinse and dry beforehand).

Do this until the apples are soft. Then strain the mixture through a sieve lined with a dishcloth and squeeze out all the juice (if possible, also squeeze out the white from the seeds).

Soak the gelatine in cold water and squeeze by hand. Measure the juice and add 3 tablespoons of powdered sugar and the gelatine.

Skim and continue cooking with the remaining powdered sugar until the jelly is firm. Cooking test: If you drop a few drops of jelly onto a cold plate, they should not run out. Pour into a sauce pan and cool with the lid on until ready to serve.

If you pour the jelly while it is still hot into small airtight jars, it will keep like any other fruit jelly.

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