Apple and herb jelly

Method

1. Roughly chop the apples, leaving the skins on. Put them in a preserving pan along with their pips and stalks and add 568ml water and the sprigs of your chosen herb(s). Cook gently for 20-30 minutes until mushy. Add the vinegar, increase the heat and cook briskly for about 5 minutes.
2. Pour the mix (you should have about 2 litres at this stage) into a jelly bag suspended over a deep pan and strain for at least 12 hours – don’t be tempted to squeeze the bag or the jelly will go cloudy.
3. Take the strained juice and measure it; you should have about 568ml. Add 455g sugar for every 568ml and warm the mixture gently until the sugar has dissolved.
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5. Once the sugar has dissolved, bring to the boil and allow to bubble briskly for at least 10-12 minutes, or until it starts to set (it should begin to coat the back of a wooden spoon).
6. Once it has reached setting point, remove from the heat, skim off any scum from the surface with a spoon and stir through the chopped herbs. Leave to settle for 5 minutes. Spoon into your warm sterilised jars, seal with a wax disc and lid and store for up to 6 months.