Mint Jelly.

METHOD

• Wash the mint thoroughly and divide in two.
• Take the leaves from one bunch, squeeze out the surplus water and chop finely. Put the vinegar and sugar into a saucepan with the second bunch of mint and stir over a low heat until the sugar has dissolved.
• Remove the bunch of mint. Bring to the boil for 1 minute.
• Strain the syrup through a muslin and return to the saucepan.
• Stir in the Certo, bring to the boil and boil for 2 minutes. Add the chopped mint and colouring.
• Allow to cool slightly to prevent the mint from floating.
• Skim, pot and cover in the usual way.

MAKES 1 1⁄2 lb OF JELLY.