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

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