Herb jelly

• 3lb (1.4 kg) cooking apples
• 1½ pints (900

Coarsely chop the apples, discarding any damaged parts, and put them into a preserving pan. Add the water and a small bunch of herbs tied together. Simmer gently for 1 hour until fruit is very soft. As apples soften, stir and mash well to reduce them to a pulp. Add the vinegar and cook for a further 5 minutes.

Ladle softened fruit and juices into a scalded jelly bag and leave fruit to d