3 cups packed fresh mint leaves
2 tablespoons white wine vinegar
750 ml water
425 ml water
1 kg McKinney's Sure-Set Jam Sugar
Prepare the jars by washing them well and sterilise by drying them in a 150°C for 10 minutes.
Rinse off the mint leaves, and place them into a large saucepan.
Bruise the leaves by pressing down with the bottom of a jar or glass.
Add the water, and bring the mint to a boil. Remove from the heat, cover, and allow to stand for 10 minutes for the mint to infuse.
Stir in the vinegar. Mix in the sugar and cook over a low heat until the sugar dissolves. You can feel the sugar on the bottom of the pan like sand.
Bring to a rolling boil and boil for exactly 1 minute. Use a kitchen timer.
Remove from the heat, and skim the foam off the top using a large metal spoon.
Strain the jelly through a cloth lined colander. Discard the mint leaves.
Transfer the jelly to hot sterilised jars, and seal.
Once completely cooled, label and date.
Refrigerate after opening.
Blueberries – the best berry in the forest
Blueberries are definitely the best berry in the forest. Blueberry season tends to start in July and can extend into autumn.
One of the last fruits of summer is the apple – delicious, juicy and healthy. And you can use it in so many ways.
Jams and Marmalades
It is easy and fun to make your own jam and marmalade. The sugar enhances the flavour of the fruit you are using and ensures a longer shelf-life for your masterpiece.
Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.
Cheesecakes of every kind
How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.