Its fresh and tasty and goes so well with roast lamb...anytime of the year
Place the chopper blade into the cook processor and add the apples, washed and quartered leaving the core and peel on, water, lemon juice and 1/2 the mint.
Turn temperature to 110, speed 1 for 30 minutes or until soft. Pulse for 10 seconds until you have a soft pulp. Strain the mixture through muslin or a cotton tea towel into a large bowl and tie up and let it drip overnight to get all the juice out.
Measure the juice in the bowl and add sugar. Place in cook processor and use the ratio to every 1 litre of juice add 500 g sugar. Add the other half of the mint finely chopped as this is for colour and texture. At this point you may add 2-3 drops of green food colouring to give it a real deep green colour but this is optional. Put the stir assist into the cook processor and turn the temp to 110 with the stir assist on number 1 for 20 minutes. Then turn down to 100 and keep cooking until when a few drops are placed on a saucer and popped into the freezer for 2 minutes it will start to form a jelly. the mix is then ready but if it is still watery cook a bit longer testing every 5 minutes.
let cool slightly for 10 minutes then pour the mint mixture into small sterilised jars and seal.
this will keep up to 3 months in the fridge.