Fresh Mint Jelly Recipe
Fresh Mint Jelly is something really worth making, trust me on that. Pamper everyone with Fresh Mint Jelly as Dessert. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Fresh Mint Jelly, just like I do.
Ingredients
4 to 5 pounds tart juicy apples (about one-quarter underripe)
4 cups water, divided
1 cup fresh mint leaves, well packed
About 2 1/2 cups honey
Directions
Remove stem and blossom end of apples but don't peel or core them.
Slice into a large stainless steel pot.
Add 3 cups water.
Bring to a boil, reduce heat, and simmer for 25 minutes, or until very soft.
Strain through 3 layers of dampened cheesecloth in a colander.
Reserve juice.
In a small saucepan, bring 1 cup water to a boil.
Stir in mint leaves.
Remove from heat, cover, and let steep for 1 hour.
Strain mixture, squeezing leaves.
Discard leaves and reserve juice.
Measure apple juice and pour into a large stainless steel pot.
Add half as much honey as you have juice.
Bring to a boil, stirring to blend in honey.
Boil rapidly until juice passes any of the jelly tests, about 30 minutes.
Measure jelly and add 2 tablespoons mint juice for every cup.
Bring to a boil, and test again for jelly point, cooking about 5 minutes longer.
Skim off foam, pour into hot sterilized jars, leaving 1/8 inch of headspace, and seal.
Process for 10 minutes in a boiling water bath.
Slice into a large stainless steel pot.
Add 3 cups water.
Bring to a boil, reduce heat, and simmer for 25 minutes, or until very soft.
Strain through 3 layers of dampened cheesecloth in a colander.
Reserve juice.
In a small saucepan, bring 1 cup water to a boil.
Stir in mint leaves.
Remove from heat, cover, and let steep for 1 hour.
Strain mixture, squeezing leaves.
Discard leaves and reserve juice.
Measure apple juice and pour into a large stainless steel pot.
Add half as much honey as you have juice.
Bring to a boil, stirring to blend in honey.
Boil rapidly until juice passes any of the jelly tests, about 30 minutes.
Measure jelly and add 2 tablespoons mint juice for every cup.
Bring to a boil, and test again for jelly point, cooking about 5 minutes longer.
Skim off foam, pour into hot sterilized jars, leaving 1/8 inch of headspace, and seal.
Process for 10 minutes in a boiling water bath.
