Mint Apple Jelly
|Tart apples||8 Large|
|Cold water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|White sugar||3 Cup (48 tbs)|
|Mint leaves||1 Cup (16 tbs) (Lightly Packed For Measuring)|
Remove stems and blossom ends from the apples.
Cut into slices.
Place in a heavy-bottomed preserving kettle.
Add enough water to cover the fruit.
Cover and cook over medium heat until apples are tender, about 15-20 minutes.
Put apples and juice in a jelly bag and let drip overnight.
Measure out 4 cups of this juice and place in the preserving kettle.
Add the sugar and mint leaves.
Crush the leaves gently with a fork.
Bring to the boil and boil hard until jelly sheets.
Strain out mint.
Remove scum with metal spoon.
Pour jelly into hot sterilized jars.
Seal with melted paraffin wax.