Place apples in a large saucepan and fill with 500 ml water or enough so that the water level is just below the apples. Bring to the boil, then reduce heat to medium and cook for 15 minutes or until apples are soft. Drain, then press apples through a sieve over a bowl. Discard solids.
Place apple purée in a muslin-lined strainer over a bowl. Cover and refrigerate overnight. Reserve juice and discard apple pulp, or reserve for another use.
Place apple juice, sugar, vinegar and mint in a saucepan over high heat. Bring to the boil, stirring to dissolve sugar, then cook for a further 25 minutes or until mixture reaches 105°C on a sugar thermometer.
Serve jelly warm with grilled lamb cutlets. Will keep in the fridge for up to 1 month, or in sterilised jars for up to 1 year. Refrigerate after opening.


  • 1.5 kg braeburn or granny smith apples, unpeeled, halved
  • 330 g (1½ cups) white sugar
  • 100 ml apple cider vinegar
  • 2 tsp dried mint