Name: Mint Jelly
Prep time: 10 min
Cook time: 10 min
Yield: 64
Ingredients: 4 lbs of tart apples (e.g. Granny Smith), un-peeled, chopped into big pieces, including the cores (including the cores is important as this is where most of the natural pectin is) -; 3 cups of fresh spearmint leaves, chopped, packed -; 2 cups water -; 2 cups white vinegar -; 3 1/2 cups sugar (7/8 cups for each cup of juice) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mint Jelly

1. 4 lbs of tart apples (e.g. Granny Smith), un-peeled, chopped into big pieces, including the cores (including the cores is important as this is where most of the natural pectin is) -

2. 3 cups of fresh spearmint leaves, chopped, packed -

3. 2 cups water -

4. 2 cups white vinegar -

5. 3 1/2 cups sugar (7/8 cups for each cup of juice) -

How to cook deliciously - Mint Jelly

1. Stage

Sterilize the jars: Use your preferred method to sterilize 4 half-pint canning jars. Wash the lids and rings in hot, soapy water.

2. Stage

Cook the apple and mint in water: Combine apple pieces with water and mint in a large pan. Bring to a boil, then reduce the heat and cook 20 minutes, or until apples are soft.

3. Stage

Add the vinegar and simmer: Add the vinegar and return to a boil. Cover and simmer 5 more minutes.

4. Stage

Mash the apple pieces: Use a potato masher to mash up the apple pieces to the consistency of thin apple sauce. If the mash is too thick (it should be quite runny), add another 1/2 to 1 cup of water to the pot.

5. Stage

Strain the apple mash: Spoon the apple pulp into a a large, fine mesh sieve lined with muslin cloth (or a couple layers of cheesecloth) suspended over a large bowl. Leave to strain for several hours. Do not squeeze. After a few hours about 4 cups of juice should have strained out of the mash.

6. Stage

Measure the juice, add sugar, and heat until the sugar is dissolved: Measure the juice, then pour into a nonreactive large pot. Add the sugar (7/8 a cup for each 1 cup of strained juice). Heat on high, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan or burn.

7. Stage

Simmer until the gelling point: Bring to a boil and reduce the heat to medium or medium high, so that you maintain a strong simmer. Cook for 10-15 minutes, using a metal spoon to skim off the surface scum. Continue to boil until a digital thermometershows that the temperature has reached 8-10°F above the boiling point at your altitude (boiling point is 212°F at sea level, so at sea level the temperature should read 220-222°F). Additional time needed for cooking can be anywhere from 10 minutes to an hour or longer, depending on the amount of water, sugar, and apple pectin in the mix.

8. Stage

Pour into canning jars and seal: Pour into hot canning jars to within 1/4 inch from the rim of the jar and seal. Makes approximately 4 (8-ounce) jars. Once cool, refrigerate unsealed jars for up to 6 months. Did you love the recipe? Give us some stars and leave a comment below!