6lb (2.7kg) Cooking Apples 3 Lemons 15 Sprigs Mint (Roughly chop half of the mint and very finely chop the other half) Green Food Colouring (optional) Sugar (how much depends on the liquid obtained)
Wash the apples and roughly chop them, roughly chop half of the mint. Place the apples and just enough water to cover into a heavy bottomed saucepan. Add the juice of the lemons and the roughly chopped half of the mint, bring to the boil and simmer for around 20 minutes or until the apples are soft. Spoon the apple pulp into muslin cloth suspended over a large bowl, leave to strain overnight. Do not squeeze. Discard the pulp.
For every pint (600ml) of liquid, add 1 lb/450g of sugar. Put the sugar in a microwaveable dish and warm for a few minutes in the microwave, add the sugar to the liquid and warm stirring all the time until the until the sugar has dissolved. Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached. Skim the surface if necessary, allow to cool slightly Add the remaining finely chopped mint (and food colouring - if used). then pot into clean sterilised containers. Serve with mutton or lamb.