|Cooking apples||2 Pound|
|Preserving sugar||1 Pound (To Each Strained Pint)|
|Green coloring||1 Teaspoon|
|Lemon||1 , juiced|
Wash apples, chop roughly and put in a preserving pan with the water and lemon juice.
Simmer for about 20 minutes.
Put into a jelly bag and strain overnight.
Now allow 1 lb of sugar to each pint of strained liquid, return to pan, let sugar dissolve and then boil for 5 minutes.
Keep a few sprigs of mint on one side for later chopping.
Put the bulk in a clean muslin bag and immerse in the boiling jelly.
Ten minutes should be enough, then drain the bag and throw it away.
When the jelly sets, draw it away from heat whilst you chop the mint.
Cover with boiling water and let it stand for about 5 minutes to draw out the flavour.
Drain and add to the jelly.
Now add very cautiously a few drops of green colouring matter until it pleases your eye.
Stir and then put in small jars.
If you prefer a clear jelly, omit the chopped mint, but it certainly adds more flavour.
These quantities make about 3 lb of jelly.