450g granulated sugar for every 590ml strained juice
Method
The day before, put two small plates in the fridge to get cold in preparation for testing for setting point. Put the apples in a large, heavy-based pan or preserving pan with 1.3 litres cold water and two-thirds of the mint leaves and stalks. Bring to the boil, then simmer over a steady heat for 20-25 minutes until the mixture is tender and pulpy. Add the vinegar and simmer for a further five minutes.
Pour into a jelly bag or sieve lined with muslin set over a bowl and let the juice drip through overnight. Do not squeeze the jelly bag as this will make the jelly cloudy.
The next day, measure the juice and pour into a clean pan with 450g sugar for each 590ml juice. Stir continuously over a medium heat to dissolve the sugar. Bring to the boil and boil for 10 minutes, stirring occasionally. Meanwhile, roughly chop the remaining mint leaves.
To test for setting point, remove the pan from the heat. Put 1tsp of the jelly on one of the cold plates and leave to cool in the fridge for a few minutes. If it wrinkles when you push it with your finger, it’s ready. Alternatively, use a thermometer – it should read 105C. If it’s not ready, boil gently for another minute.
When setting point is reached, skim off the scum so the jelly is clear. Add the remaining chopped mint and boil for another minute, then remove from the heat, skimming any remaining scum off. Pour into warm sterilised jars, cover with wax discs and seal tightly. Label and store in a cool, dry place for up to 12 months.
Recipes and photography taken from The Irish Kitchen by Cherie Denham, photography by Andrew Montgomery (Montgomery Press, £30)
