Wash and core the apples but do not peel. Cut away brown pieces; cut into

quarters and put into a large pan with water and lemon peel. Simmer for 30

minutes until the apples are really soft. Mash with a potato masher while

cooking to reduce the pulp. Turn the pulp into a jelly bag or a large piece

of scalded muslin and tie up over a bowl. Leave to drip overnight. Do not

squeeze the bag or the jelly will be cloudy.

Next morning; measure the juice; and for every 500 ml add 500 g sugar. Boil

up with the lemon juice until setting stage is reached - this should take

about 30 minutes. To test for set; put a little of the jelly onto a cold

saucer. As it cools a skin should form over the surface.

Add the chopped mint and bring back to the boil; then add the green food

colouring (if desired) and take off the heat. Leave to cool slightly; pour

into warmed jars; seal and label.

Elizabeth Cullen "A Cottage Herbal" reprinted in "Herbology" the official

organ of the Australian Herb Society