Bergamot Jelly

4 lbs apples
1 cup bergamot leaves
sugar

Place apples in a large pan with enough water to cover.
Add bergamot leaves.
Simmer till apples are soft and pulpy, then pour though a jelly bag.
Leave juice to drip through overnight.
Measure juice and for each 2½ cups, add 1½ cups of sugar.
Over a low heat stir to dissolve the sugar, then raise heat and bring to boil.
Boil till setting point is reached.
To test, place a tsp of juice on a cold plate. If a skin forms quickly then the jelly is ready. Pour into warm, sterile jars and float a fresh bergamot leaf in each jar.
Seal and cover.
Process 5 minutes in boiling water bath.