Mint Jelly Recipe
Try out this Mint Jelly for once ! You are sure to remain loyal to it forever! If it is an impressive Side Dish that you require, then this dish is the answer. It is always prepared with Fruits as the most essential ingredient. I am certain both of us will be in agreement that this Mint Jelly is really delicious.
Ingredients
4 8-ounce jelly glasses and lids or other 8-ounce heat-safe glasses
Paraffin
1 cup packed fresh mint leaves
1 1/2 cups apple juice
1/2 cup cider vinegar
Water
3 1/2 cups sugar
3/4 teaspoon salt
4 drops green food coloring (optional)
1/2 6-ounce package (1 3-ounce pouch) liquid fruit pectin
Directions
1. Prepare glasses and lids, and melt paraffin
2. Meanwhile, in 3-quart saucepan with potato masher or slotted spoon, thoroughly crush mint leaves. Add apple juice and vinegar; over high heat, heat mixture to boiling. Remove from heat; cover and let stand 10 minutes.
3. Into 2-cup measuring cup, strain mint mixture; discard mint leaves. Add enough water to mint mixture in cup, if necessary, to make 1 3/4 cups. In same 3-quart saucepan mix mint mixture, sugar, salt, and food coloring. Over high heat, heat mixture to boiling, stirring constantly; stir in fruit pectin. Heat, stirring constantly, until mixture comes to full rolling boil; boil 1 minute. Remove saucepan from heat. With spoon, skim off foam.
4. Immediately ladle jelly into glasses to 1/2 inch from top and seal with paraffin . When cool, cover glasses with lids.
2. Meanwhile, in 3-quart saucepan with potato masher or slotted spoon, thoroughly crush mint leaves. Add apple juice and vinegar; over high heat, heat mixture to boiling. Remove from heat; cover and let stand 10 minutes.
3. Into 2-cup measuring cup, strain mint mixture; discard mint leaves. Add enough water to mint mixture in cup, if necessary, to make 1 3/4 cups. In same 3-quart saucepan mix mint mixture, sugar, salt, and food coloring. Over high heat, heat mixture to boiling, stirring constantly; stir in fruit pectin. Heat, stirring constantly, until mixture comes to full rolling boil; boil 1 minute. Remove saucepan from heat. With spoon, skim off foam.
4. Immediately ladle jelly into glasses to 1/2 inch from top and seal with paraffin . When cool, cover glasses with lids.
