- 1.5 kg braeburn or granny smith apples, unpeeled, halved
- 330 g (1½ cups) white sugar
- 100 ml apple cider vinegar
- 2 tsp dried mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Start this recipe a day ahead. You will need a sugar thermometer for this recipe. You can skip Step 1 and juice the apples using a juicer, or use bottled apple juice — you will need 600 ml, and will need to substitute jam-setting sugar for the white sugar.
Makes 2 cups
Place apples in a large saucepan and fill with 500 ml water or enough so that the water level is just below the apples. Bring to the boil, then reduce heat to medium and cook for 15 minutes or until apples are soft. Drain, then press apples through a sieve over a bowl. Discard solids.
Place apple purée in a muslin-lined strainer over a bowl. Cover and refrigerate overnight. Reserve juice and discard apple pulp, or reserve for another use.
Place apple juice, sugar, vinegar and mint in a saucepan over high heat. Bring to the boil, stirring to dissolve sugar, then cook for a further 25 minutes or until mixture reaches 105°C on a sugar thermometer.
Serve jelly warm with grilled lamb cutlets. Will keep in the fridge for up to 1 month, or in sterilised jars for up to 1 year. Refrigerate after opening.
Photography by Brett Stevens.