Mint Jelly

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A good handful of fresh mint

3 lb (1  1/2 kg) green cooking apples

Sugar (see below)

1/2 pint (300 ml) cider

2 tablespoons (30 ml) wine vinegar

Green food coloring

1 pint (600 ml) water

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1.     Wash and cut up the apples, put into the preserving pan with the water, cider, vinegar and two or three sprays of mint.

2.    Simmer to a soft pulp and pour into a jelly bag.  Strain and drip overnight.

3.    Measure the juice and weigh 1 lb (400 g) sugar for each 1 pint (500 ml) of juice.  Heat the juice, stir in the warmed sugar, and dissolve on a low heat.

4.    Finely chop 2-3 tablespoons of the youngest mint leaves.  Boil the dissolved sugar and juice rapidly and just as setting point is reached, skim the jelly and stir in the chopped mint with a few drops of green coloring.

5.    Stir round once or twice, pour into small warmed jars.  Cover as usual.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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