Herb Jelly from The Complete Book of Home Preserving by Mary Norwak
Wash the apples but do not peel or core them. Cut them in pieces and put into a pan. Just cover the apples with liquid, using 1 pint/500ml water to ¼ pint/125ml white vinegar. Add a large bunch of...
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Ingredients
- Green food colouring
- Sugar
- fresh mint
- White vinegar
- Cooking apples
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