2lbs/1kg cooking apples, roughly chopped, skins, cores and all water 2lbs/1kg sugar 6fl oz/150ml cider vinegar 1 teacupful finely chopped fresh herbs, single variety or a mixture
Wash and rinse jars and put to warm in a low oven. Small, pretty jars are best for this preserve.
Place the apples in a large pan, cover with cold water and cook until soft, approx. one hour. Cool a little, then ladle into a jelly bag over a large jug or bowl and hang overnight to drip. Next day, tip away the apples and measure the remaining juice. Pour into a preserving pan and add 1lb/500g sugar to every 1 pint/500ml of juice, stirring to dissolve. Add the vinegar, and some whole sprigs of your chosen herb, bring to the boil and test for a set ( see techniques at the front of this diary ) after about 20 mins.
When setting point has been reached, turn off the heat and add the herbs. Leave to stand for 15-30 mins before potting or the herbs will rise to the top of the jars. Pot up jars and seal immediately. Leave jelly undisturbed until quite cold to enable it to set.