See Also: Dressings and Dips · Jams, Jellies, and Spreads
From Dorothy McNett's Recipe book at www.dorothymcnett.com. Makes about seven 6 oz. jelly glasses
1/2 cup fresh mint leaves
3 cups sugar
1/4 cup water
4 cups apple juice
Wash mint and chop fine. Add 2 tablespoons of the sugar and all of the water, and let stand for several hours, or overnight. Bring to boiling point, then strain and set aside. (Measure out about 2 tablespoons of this mixture for later use)
Heat the apple juice until boiling, and slowly add the remaining sugar, stirring. When you cannot stir the boil down, reduce the heat to keep it at a gentle rolling boil, and boil until the jellying stage is reached. This is determined by allowing a small amount of the juice to drop from a metal spoon. When the last 2 drops run together and sheet off from the spoon the jellying stage is reached and the jelly should be removed from the heat at once. Quickly add 2 tablespoons of the strained mint juice. Pour into hot, sterilized jars and seal.
Recipe created 1995-07-31.
© 1996-2013 Dorothy McNett. All Rights Reserved.