Jul 012010
Ingredients
2kg apples, green are better
1 litre vinegar
sugar
mint, chopped
salt
Method
Boil apples in the vinegar to a pulp and strain.
To 1 cup of pulp, add 1 cup sugar, then add 3 tablespoons of cut mint and 1 teaspoon of salt. Boil about 20 minutes or until the mixture jells. Seal in sterilised jars.
Use rosemary as an alternative to mint, but a little less quantity.
Author
Robyn Currie
Eltham North
Passed On From My Mum