About this recipe: Apples and mint are a lovely combination. We serve this with roast lamb most of the time but it's delicious with cold roast pork or beef, too.
It does not set into jelly form at all - 02 Oct 2012
this was a big fat disaster for me. I found the recipe was too sweet by half, with hardly a hint of mint let alone apple. The colour was a murky sludge as though it had been scrapped off the bottom of the Thames and it didn't set for me. I was really disappointed as I'm a great fan of your recipes, though this wont stop me form using them! - 15 Sep 2012
Don't peel and core the apples rough chop them. (You get more pectin from the Apple skin and pips). When you sieve them let the juice run through by its self this will help clear your jelly - 12 Nov 2015