1kg Green Cooking Apples
1 Small Bunch Apple Mint (use other mint if this is not available)
Water
1 Cup Cider Vinegar
Chelsea White Sugar
1/4 Cup Finely Chopped Apple Mint Leaves (extra)

Cut apples into quarters without peeling or coring.
Wash mint and place with apples in a large saucepan with water to cover. Simmer until tender, about 40 mins.
Place in jelly bag and leave to strain into basin overnight.
Add vinegar to liquid and measure.
Return to clean pan and add 500g Chelsea White Sugar for every 1/2 litre of liquid.
Heat gently until sugar dissolves and then boil rapidly until setting point is reached, about 10 minutes.
Remove from heat and stir in chopped mint leaves.
Pour into warm, sterilized jars and seal.