Apple And Mint Jelly

• 1 kg granny smith apple
• 1 1/4 liters water
• juice of three lemon
• 1 bunch mint
• 3 chilies, seeded and finely chopped
• 500 g sugar, though a bit more may be needed

1. Don't peel or core the apples. Cut into eighths.
2. Boil them with the water and lemon juice till soft. Strain off the juice. (this took about 20 mins and is included in the prep time).
3. Add 500grams of sugar for every 600mls liquid. I ended up with 1 litre of liquid so used 840g sugar. It tastes good.
4. Add the mint, chillis and sugar, stir till the sugar dissolves, boil till jellied. I began testing mine after about 20 mins, but found it took around 45 minutes I tested by dropping a small amount on a plate and popping it in the freezer for a couple of minutes. I cooked until it had a jellied consistency when I ran my finger through it.
5. Bottle and seal while hot.
6. Note: The mint can be strained out after about ten minutes cooking, but I rather like left in, as long as it is finely chopped.

apple, liters water, three, mint, chilies, sugar

Taken from www.food.com/recipe/apple-and-mint-jelly-410325 (may not work)