2 delicious recipes for apple/mint jelly and lemon marmalade

Apple and mint jelly and lemon marmalade are two delicious additions to your next 4-course dinner party. Here are 2 easy recipes for you to try:

Ingredients:

• 1 kg (2.2 lb) green cooking apples
• 1 L (4 c) water
• 300 to 500ml (1 1/4 to 2 c) lemon juice
• 500 g (2 c) mint leaves
• SugarGreen colouring (optional)

Method:

1. Wash and chop apples, but do not peel and core. Put the apples, water, lemon juice and mint leaves into a pot, bring to the boil and simmer, uncovered, for 10 minutes. Break up fruit with a wooden spoon and continue to simmer until the apples are mushy (this will release the pectin).
2. Tip the mixture into a dampened jelly bag or several layers of cheesecloth, suspend it over a bowl and let the juice strain overnight.
3. Measure the strained liquid and return it to the pot. For each 250 millilitres (one cup) of liquid add 250 millilitre (one cup) of warmed sugar and stir over high heat until dissolved. Bring to the boil and boil rapidly until setting point is reached (105°C to 106°C/221°F to 223°F). Add colouring if desired.
4. Pour hot jelly into prewarmed jars, seal, and immediately invert for a minute or so to sterilize the lid and create an airtight seal. Return the jars to an upright position to cool.

Variation:

• Rosemary and vinegar give this jelly an unusual but tasty flavour combination. It goes well with pork or lamb.
• Bring 750 millilitres (three cups) of apple juice to the boil before adding 15 millilitres (three teaspoons) of pectin and 45 millilitres (three tablespoons) of sugar.
• Boil for about one minute.
• Add 45 millilitres (three tablespoons) more of sugar and boil for another three minutes.
• Add 10 millilitres (two teaspoons) of white vinegar and seven sprigs of rosemary and boil for a few more minutes.
• Add a few drops of green food colouring if desired and then skim the top of the liquid carefully.
• Pour into the jars, making sure each jar contains at least one sprig of rosemary.

Ingredients:

• 3 large lemons, thinly sliced and pipped (retain pips)
• 500 ml (2 c) water, boiling
• 2 kg (4.4 lb) sugar

Method:

1. Tie pips in a cheesecloth bag. Put lemon slices and pips in a bowl, and cover with the boiling water. Leave overnight (this will help extract pectin, needed for gelling).
2. The next day remove the bag of pips, then boil the lemon and water quickly for about an hour, or until skins are very tender. Add sugar and boil until a spoonful of mixture will wrinkle when tested on a cold plate.
3. Carefully ladle the hot mixture into pre-warmed jars, leaving about one centimetre (1/2 inch) of airspace below the rim. Secure the lid and immediately invert for about a minute to sterilize the lid and create an airtight seal. Return to an upright position to cool. Store in a cool, dark place.

There you have it -- two delicious recipes for apple and mint jelly or lemon marmalade. Time to get cooking!