Add the apples and 2 tablespoons of water to a large saucepan, cook for twenty minutes over low to medium heat. Spoon the mixture into a large sieve and let the juice drain into a bowl. (Try to leave for 3 hours).
Add the mint and 1 litre of water to a saucepan and bring to the boil. Remove from heat and set aside for 10 minutes.
Pour in the strained apple juice and add sugar. Bring to the boil, reduce heat and and simmer gently for 40 minutes, stirring constantly. Pour into sterilized jars.
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