|Mint leaves||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Sugar||3 Cup (48 tbs)|
|Apple juice||1 Quart|
|Green vegetable color||3 Drop|
Wash mint and chop fine; add 2 tablespoons sugar and water and let stand for several hours, or overnight.
Bring to boiling point, then strain.
Combine remaining sugar (2 7/8 cups) and tart apple juice.
Cook and test for jelly, and when the jellying point is obtained, add green vegetable coloring and 2 tablespoons of prepared mint juice for each quart of apple juice.
Pour into sterilized glasses and seal.
If fresh mint leaves are not available, dried mint leaves may be used.
Pour 1/3 cup boiling water over 3 tablespoons dried leaves, let stand 15 minutes, strain and use as above.
Apple juice which is too red will give a brown jelly when green is added.
Greening apple juice is preferable.