Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

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.