Directions

1. Wash, halve and slice the oranges and lemons.
2. Place the fruit into a large pan with the water and half of the mint, roughly chopped.
3. Bring to the boil and simmer gently for approximately 1 hour, until the fruit is soft.
4. Strain through a jelly bag and then measure the juice and add to a clean pan.
5. Add 450g of sugar, for each 600ml of liquid, to the pan.
6. Heat gently, stirring until the sugar has dissolved, then bring to the boil and boil rapidly until setting point is reached.
7. Meanwhile remove the leaves from the remaining mint and finely chop – you should have about one cup of finely chopped mint.
8. Skim any scum from the top of the mixture and allow to stand for 10 minutes.
9. Carefully stir in the mint.
10. Pour into hot, sterilized jars and seal with lids.
11. Turn the jars upside down and every so often turn them the right way up. Repeat until the jelly is almost set, giving a little shake at the same time. This is to ensure the mint is evenly distributed through the set jelly rather than rising to form a thick layer on the top!