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Mint Jelly

Source of Recipe

Marcie Dingerson


Recipe Introduction

Origins Unknown

List of Ingredients

1 cup mint leaves - (firmly-packed)
1/2 cup boiling water
4 cups apple juice
2 tablespoons lemon juice
3 cups sugar




Recipe

Put mint leaves in a bowl; cover with boiling water. Let stand 1 hour. Squeeze juice from mint leaves and discard leaves.

Wash canning jars and lids with hot, soapy water and rinse well. Place jars in boiling water in a deep pot with a rack on the bottom. Boil for 10 minutes. Turn off heat and let stand in hot water until ready to fill. Cover jar lids with boiling water and let stand 10 minutes.

Combine 1/2 cup of the mint-flavored water in a large saucepan with apple juice and lemon juice. Bring to a boil over high heat. Add sugar, stirring until dissolved. Boil over high heat, stirring constantly, until jelly mixture reaches 220 degrees on a candy thermometer or until it sheets when poured from a spoon. Remove from heat. Skim foam if necessary.

Ladle hot jelly into hot jars, leaving 1/4-inch headspace. Add two-piece lids and adjust. Process in boiling water for 5 minutes. Let stand until completely cool, then test seal (lids should sound solid when tapped.)

This recipe yields 4 half-pint jars.