Apple and peppermint jelly
In my garden, the mint sprawled everything, so I dug two-thirds and gave away for the most part. The rest I wanted to dry, but then I remembered the delicious apple jelly that I had eaten at my girlfriend and decided to imitate it. The recipe gives 6 glasses for each 225 ml.
Wash about 200 g peppermint leaves and pat dry. Set a part of it aside (about 30 leaves). Pour the rest of the leaves with 200 ml of hot water and leave for 20 minutes. Drain through a sieve and collect the liquid. Mix with 800 ml of apple juice or (very delicious!) With cider (half and half goes well), add 8 tablespoons of lemon juice and 500 g of preserving sugar (2: 1) and bring to a boil.
Boil for 5 minutes bubbly. While doing so, chop the mint leaves set aside and mix in after cooking has finished. Make gelling sample and fill into glasses.
