See Also: Jams, Jellies, and Spreads
Apple Mint Jelly
makes about 10 cups
7 cups apple juice
9 cups sugar
1 box Sure-Jell pectin
several branches of mint leaves
Wash jars and lids in hot, soapy water, rinse with hot water and let stand until ready to use. Measure exact amount of juice into large stainless steel pan with heavy bottom. Measure exact amount of sugar into bowl, do not reduce the amount of sugar, or use substitutes. Bundle the mint leaves and bruise the leaves slightly. Stir pectin into the juice and bring this mixture to a full rolling boil, stirring constantly with a wooden spoon and also swishing and stirring the mint leaves into the mixture but do not get any actual leaves into the juice. When this mixture comes to a full rolling boil, stir in sugar quickly. return to full rolling boil and boil exactly 1 minutes, stirring constantly with the wooden spoon. Remove from the heat and skim away any foam with a metal spoon. Ladle quickly into hot jars, filling to within 1/8 inch of tops. Wipe jam rims and threads. Cover with flat lids, then screw bands on tightly. Invert jars 5 minutes, then turn upright. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary. Store correctly sealed ones in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Recipe created 2000-06-20.
