The herb that is added can be varied according to your tastes, I know my husband loves it with sage, but I prefer the more traditional mint. The jelly is ideal with a roast or with cold meats in salads or sandwiches.
Ingredients
2 pounds of apples roughly chopped (inc skin and cores, when chopping be careful not to chop seeds as this will add a bitter taste to the jelly. Add whole cores for the pectin)
3 pints water (or dry cider for an even richer flavour)
Bunch mint ( 3-4 tbsp chopped plus a few nice sprigs)( or chosen herb, eg sage, thyme, tarragon or lavender flowers)
Few strips of lemon rind
granulated sugar
juice of 1 lemon
Method
1. Tie together the sprigs of herbs and lemon rind. Add to a pan with the chopped apple with two pints of liquid.
2. Bring to the boil then simmer for twenty five minutes until the apples are pulpy.
3. Strain through a jelly bag/ tea towel/ pillow case ( freshly laundered on a hot wash) in a sieve. This should stop dripping after about three hours.
4. Return the pulp to the pan with the other pint of liquid and simmer for another twenty minutes. Strain as before.
5. Measure your total liquid back into the pan and add the lemon juice.
6. Boil for ten minutes and then add the sugar (one pound per seventeen fluid ounces of liquid) and stir to dissolve. Continue to boil to setting point.
7. Cool the liquid for a few minutes and add the chopped herbs.
8. Pour into hot jars and seal.
book I ever bought. It details basic techniques and equipment and how to use them, and moves on to some of the more complicated techniques. What I like the best though is that whatever part of the world I was living in at the time this book had a recipe for me. If you are more interested in freezing and canning then 
may be a better choice.
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