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Mint Jelly

Western.Chefs's picture
  Paraffin 1⁄2 Cup (8 tbs)
  Mint leaves 1 Cup (16 tbs)
  Apple juice 1 1⁄2 Cup (24 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Sugar 3 1⁄2 Cup (56 tbs)
  Salt 3⁄4 Teaspoon
  Green food coloring 4 Drop
  Liquid fruit pectin 3 Ounce (Half Of 6 Ounce Package/ One 3 Ounce Pouch)

1. Prepare glasses and lids, and melt paraffin
2. Meanwhile, in 3-quart saucepan with potato masher or slotted spoon, thoroughly crush mint leaves. Add apple juice and vinegar; over high heat, heat mixture to boiling. Remove from heat; cover and let stand 10 minutes.
3. Into 2-cup measuring cup, strain mint mixture; discard mint leaves. Add enough water to mint mixture in cup, if necessary, to make 1 3/4 cups. In same 3-quart saucepan mix mint mixture, sugar, salt, and food coloring. Over high heat, heat mixture to boiling, stirring constantly; stir in fruit pectin. Heat, stirring constantly, until mixture comes to full rolling boil; boil 1 minute. Remove saucepan from heat. With spoon, skim off foam.
4. Immediately ladle jelly into glasses to 1/2 inch from top and seal with paraffin . When cool, cover glasses with lids.

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