Wash the apples and dry them well.

Cut them in half, remove the cores and then quarter them.

Place in a pot and add enough water to cover the apples completely.

Bring everything to a boil and simmer for another 15 minutes until the apples are soft.

Line a sieve with a cheesecloth and place it on a pot, add the cooked apples together with the water. Under no circumstances weigh down or press firmly, otherwise, your jelly will be cloudy later and not so nice and clear and shiny.

Allow the juice to drain and cool overnight, carefully covering the apples with the cheesecloth.

Measure out 1 1/2 liters of the collected apple juice. If a rest remains, fill into a bottle, place in the refrigerator and drink away. For me it was exactly right.

Wash the mint leaves, dry them well and clean them.

Set aside 3 tablespoons of them,

pour 125 ml of boiling water over the rest and let it infuse for about 15 minutes.

Drain the infusion through a sieve. Set aside.

Chop the reserved mint into small pieces. Set aside.

Squeeze the lemon and set the juice aside.

Place apple juice with sugar, mint infusion and lemon juice in a large pot and bring to a slow boil until sugar dissolves.

Once it boils, cook for another 5 minutes until bubbly.

Remove the pot from the heat and let cool slightly,

in the meantime dissolve the food coloring according to package directions and stir 1 tablespoon of it into half of the juice,

then stir in the finely chopped mint.

Fill jelly to the top into hot and sterilized jars and close immediately with a twist-off lid. Allow to cool.

Label jars with a chalk marker.