Apples wash, peel, cut into slices about 1 cm

Sprigs of mint to rinse well with cold water, shake off the water.

Mint brew boiling water, leave the lid on for 15 min.

Mint to be taken out, but not discarded. At peppermint infusion make syrup.

Pour the Apple syrup, put it to the same mint. Bring to boil and boil for 5 minutes. During heating, the apples will give the juice. Remove from heat and leave overnight. During this time the juice will thicken slightly. Continue to cook the jam until tender, that is, until a strong thickening, gelation of the syrup, transparency, and cooking of the Apple slices. The degree of cooking is determined by taste. I like it when a clear boundary between the syrup and slices already missing and the pieces inside a little dense. And if you don't have time to stand over the soup and stop it, it can be interrupted., shooting the dishes with jam from heat. But, when you do cook, do not forget to stir.

Remove the mint (and then can be consumed in tea), hot jams quickly spread into the prepared screw the banks, making sure to avoid the void. Flip, check for leaks, wrap, leave to cool. From 1kg of apples yield about 900 ml of jam. The finished jam is easy, "cool" taste. Everyone I treated, loved, but no one can guess what is added there. And only after tips said Yes, of course, mint! Try it and you! Enjoy your tea!