|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)|
|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.