Apple and Mint Jelly

I had to hunt to find a jelly that used enough mint to make a dent in my big healthy bush-I found this one by Aussie Jackie French, on the internet. She gave no prep or cooking times, but I found it took about 20 mins to prep, 20 mins to cook the apples and about 45 minutes to get to the jellied stage.

• Ready In: 1 hr 25 mins
• Yields: 3 1/2 cups

Ingredients

• 1  kg granny smith apple
• 1 1⁄4 liters water
•  juice of three lemon
• 1  bunch mint
• 3  chilies, seeded and finely chopped
• 500  g sugar, though a bit more may be needed

Directions

1. Don't peel or core the apples. Cut into eighths.
2. Boil them with the water and lemon juice till soft. Strain off the juice. (this took about 20 mins and is included in the prep time).
3. Add 500grams of sugar for every 600mls liquid. I ended up with 1 litre of liquid so used 840g sugar. It tastes good.
4. Add the mint, chillis and sugar, stir till the sugar dissolves, boil till jellied. I began testing mine after about 20 mins, but found it took around 45 minutes I tested by dropping a small amount on a plate and popping it in the freezer for a couple of minutes. I cooked until it had a jellied consistency when I ran my finger through it.
5. Bottle and seal while hot.
6. Note: The mint can be strained out after about ten minutes cooking, but I rather like left in, as long as it is finely chopped.