Instructions: Peel and chop apples.

In a large saucepan, simmer apples, water and vinegar until apples are very soft. Strain through a jelly bag. Measure juice. Measure 450gm sugar for each 600 ml juice.

In a large saucepan, cook juice over low heat. Add sugar and stir until dissolved. Increase heat; boil rapidly until jelly reaches 105C.

Remove from heat. Stir in fresh herb. Colour lightly with green colouring. Remove scum.

Cool for 5 minutes. Ladle into hot jars and seal.

Makes 3/4 litre.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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