For the peppermint jelly with cider, rinse the peppermint leaves with cold water and pluck them from the stems. Set aside 2 tablespoons of leaves. Pour 150 ml of boiling water over the remaining leaves and let them steep, covered, for 1 ½ hours. Then pour through a sieve and collect the peppermint juice. Squeeze the lemon.
Put the peppermint juice, cider, apple juice and preserving sugar in a saucepan and bring to the boil. Bring to a bubbling boil for 4 minutes and make the jelly test. To do this, drip some of the jelly onto a cold plate. If it becomes firm, the jelly is ready. If not, let the mixture boil a little longer.
Finally, finely chop the mint leaves set aside and stir them into the jelly.
Pour the peppermint jelly with cider into prepared twist-off glasses. Drizzle a little alcohol over the top, light and seal immediately. Place on a tea towel with the lid down and let cool.