There’s nothing better with lamb than homemade fresh mint jelly. It’s cool and refreshing.
- 1 kg green apples
- 1 liter water
- ½ cup lemon juice
- 2 cups fresh mint leaves
- green color
Cut the apples in thick slices, but do not peel them or remove the core.
Place the apples, the water, the lemon juice and the mint leaves in a large saucepan.
Let them come to a boil and simmer, with the saucepan open, for approximately 10 minutes.
Mash the apples with a wooden spoon and boil them for another 15 minutes or until they become a pulp.
Strain the mixture through a cheese cloth in a bowl and let it sit overnight.
Measure the juice and put it back into the saucepan.
Add 1 cup of warmed up sugar for every cup of juice and stir over the fire until the sugar has dissolved.
Boil until it sets.
Add a few drops of color into the mixture, until it has the desired coloring.
Take the saucepan off the heat and let it sit for 2 minutes.
Empty the mixture into warm, sterilized jars.
When they have cooled off, seal them and place labels with the date of preparation.
Serve with roast lamb.