Mint jelly

Wash and slice (with peel and core) the apples. Bring apple, water, lemon juice and mint leaves in a large pan with a thick bottom to a boil. Lower the heat and simmer the mixture without cover in 10-15 minutes to mush. Break large pieces apple with a spoon.

Sift the mixture through a cloth in a bowl (don't push the cloth, the draining fluid must remain clear, you can drain overnight).

Measure the juice with cups and put it in a pan. Add 1 cup sugar for each cup fluid. Stir over low heat till the sugar is dissolved. Bring to a boil, lower the heat and cook for 20 minutes till the last drop from the spoon makes a thread.

Add the 1/2 cup chopped mint and the food colouring. Stir until the mint is divided. Remove the pan from the heat and let rest 5 minutes. Pour the jelly in hot, sterilised jars, close and let cool upside down.

Mint jam can be kept on a dark place for a maximum of 1 year.