For four 450g jars you want 4½lb (2kg) apples (unpeeled), a large bunch of herbs (chopped fresh mint is ideal), 6fl oz (175ml) white wine vinegar and about 675g (24oz) granulated sugar.
Roughly chop apples and place in a large stainless-steel pan with water to cover.
Add mint and bring to boil.
Pour in vinegar and cook until apples are soft (about 30 minutes).
Pour mixture into a jelly bag or muslin and leave overnight.
Measure juice and for every 20fl oz (570ml), add 16oz (450g) of sugar.
Boil vigorously for about 15 minutes, take pan off the heat and test for setting.
Allow to cool for 10 mins then pour into sterilised jars.
'via Blog this'
No comments:
Post a Comment