Apple Jelly with Mint

For the apple jelly with mint, tie the mint with the lemon peel. Place in the preserving pot with the apples and 1 1/4 quarts of water or cider. Bring to a boil, then simmer over low heat, stirring occasionally, until apples are very soft and mushy, about 25 minutes. Pour into sterilized juice bag and let drain for 2-3 hours.

Return the fruit mixture to the cleaned preserving pot with the remaining water or cider. Bring to a boil and let simmer gently for 20 minutes. Drain again in the juice bag. Combine the two juices and measure. Weigh out 500 g of sugar for each 1/2 liter of juice.

Pour the juice into the cleaned preserving pot with the juice of one lemon. Bring to a boil and cook for about 10 minutes. Let the sugar dissolve in it while stirring. Cook for 8-10 minutes, bubbling, until the jelly point is reached. Remove from heat and let cool for about 10 minutes.

Fold in the chopped mint and pour into the hot, sterilized jars. Allow the apple jelly with mint to cool completely, cover with a sheet of waxed paper dipped in a little brandy and seal.

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