Mint and Apple Jam

This mint and apple jam is tangy and savoury and oh so perfect with lamb dishes. It is also makes a terrific base for a salad dressing - stir in a little olive oil to loosen it a little and then stir it through a garden salad or just chopped up cucumbers for an unforgettably yummy salad.

Traditionally mint jelly and mint jam use granny smith apples, but in this version I substituted with some lovely tartish red apples.  It has added a beautiful reddish tint to the jelly, which makes it look quite festive in my opinion!

You can also change the type of mint - or even the type of herb used. Apple and rosemary or apple and thyme also make really nice condiments to serve with pork or lamb.

Ingredients

500g apples, cored and roughly chopped
375ml white vinegar
400g of sugar
4 - 6 tbs chopped mint.

Method

Cook apples in vinegar and sugar until soft. Use a potato masher to break down the soft pieces of apple. Bring to boil, and boil for 10 minutes until the mixture starts to jell.

Turn off the heat, add the chopped mint and stir through. The residual heat will cook this through.

Pour into sterilised jars.