Use garden mint / spearmint, not peppermint

Apple-based Mint Jelly:

Wash & dry the apples and take the stalks off

Cut into pieces, don't peel or core them

Put into a pan with the water and cook down to a soft pulp

Strain well through a jelly cloth and discard the pulp

Boil the strained liquid with the mint for 15 minutes then strain again to remove the mint

Add the sugar, lemon juice and vinegar, stir until the sugar has dissolved and boil until it reaches setting point

This takes 10 - 15 minutes but you can test by putting a spoonful of the mixture on a saucer and letting it cool. Push the edge of the jelly with your finger and if it wrinkles it's there

Stir in the 4tbsp chopped mint and the food colouring, enough to reach your desired hue

Let cool a little before spooning into small, warm, steralised jars, topping with waxed discs before screwing the lids on

Yields 3.5 - 4 lb jars, I use half pound jars to store mine

Store in a dark place

Pectin based Mint Jelly:

Half the bunch of mint

Tie one half together into a new bunch and put into a pan with the vinegar and sugar. Stir over a low heat until the sugar has dissolved

Remove the mint and boil the liquid left for 1 minute

Strain through a muslin cloth, return to the pan and stir in the bottle of pectin

Boil for 2 minutes then add the leftover bunch of mint, finely chopped

Stir through the food colouring and can as above

This yields around 1lb of jelly