Wash the redcurrants and put them, stalks and all, into a large preserving pan along with 500ml/18fl oz water and the mint sprig. Slowly bring to the boil.

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FOR THE JELLY 3 large granny smith apples, quartered, cores removed 80g mint leaves 250ml white wine vinegar 550g caster sugar 1. To make the jelly, place the apple and 250ml water in a large ...

3 1/2 cups sugar. 1 cup small mint sprigs. 1 cup water. 1/2 cup apple cider vinegar. 2 jalapeños, seeded and minced. One 3-ounce pouch liquid pectin. 1 drop green food coloring ...