Once I again I am faced with a glut of apples, this time they have come from my secret (though public) orchard in North West London. I prefer to keep it that way until I’ve spoken to the conservation group about how they want to manage it going forwards. I took the liberty of going in there and picking the fruit as most of the apples had already fallen on the ground.
Again using the ‘Home Orchard Cookery Book’ by Gillian Painter I found an apple and mint jam that would make good use of some tart apples, and the mint in my parents garden.
1 kg tart apples
3 cups water
3/4 kg sugar
bunch of mint
1/2 cup chopped mint
Slice the apples and simmer in the water until tender. Rub the pulp through a sieve and return to the pan with the sugar and a large bunch of mint. Bring to the boil and boil fat till the jam sets when tested. A few minutes before the jam is ready remove the bunch of mint and add 1/2 cup of finely chopped mint and boil again. Pour into jars and cover when cold.
My final note on this recipe is that these tart apples set very quickly. Having had problems getting the pears to set this lot set very quickly, so do not leave the pan and test after 5-10 minutes at most.