Apple Jelly with Kumquats and Mint

The day before, peel and roughly chop the apples. Pluck 3/4 of the mint from the=

Pluck stems, chop coarsely and place in an ovenproof saucepan with the apples. Cover with a good 2 1/2 quarts of cold water. Cover and bring to a boil in the oven on the 2nd rack from the bottom at 250 °C.

Leave the apples in the cooking pot for one night. A day later a large= es

sieve

with a gauze cloth, pour in the apples with juice and run the juice through. Mix with the juice of one lemon and weigh. Make bubbling with the same mass of sugar as well as the anise in an open saucepan for 20-half hours. Skim from time to time and make the jelly test.

Cut the kumquats into 3 mm thin slices. Pluck the remaining mint leaves from the stems.

from the stems. Add kumquats and mint to juice form and simmer for 3 min. Strain and fill into sterilized hot glasses. Close with lids or cellophane, leave to cool and set.

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