Peach and Mint Jelly

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the peaches, grate them dry and remove them from the stone. Cut the flesh into slices. Put them in a large pot with 400 ml water and wine and bring to the boil. Cover and simmer at low heat for about 20 minutes. Pour into a fine-mesh sieve, collect the juice, measure 1.25 litres and bring to the boil with jam sugar. Cook for 4 minutes until bubbly

2. 2

   In the meantime, wash the lemon hot, grate it dry and cut it off in about 7 slices. Use the rest for other purposes. Wash mint, shake dry. Fill jelly into prepared sterile jars with twist-off cap. Put a stalk of mint and a slice of lemon in each jar and close immediately. Leave to stand on the lid for about 5 minutes. Turn over and let cool down