Instructions: Freshly picked mint leaves paclced to the 275 ml level in a measuring jug (then finely chopped)

See Preserving info
Use as per cranberry sauce either cold or warmed with sherry to make a sauce for poultry.

First place the loganberries in a large saucepan and warm them gently over a low heat until the juice begins to run.

Then add the apples and continue to cook very gently until the apple has cooked to a pulp.

After that add the sugar and stir over a gentle heat until all the sugar has dissolved.

Now add the mint and bring everything up to a rapid boil and boil for 510 minutes.

Then allow the preserve to cool and settle for about 30 minutes before stirring to distribute the mint evenly then pouring into clean warm jars.

Seal down and label when cool.

Makes 1.351.8kg

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