Mint Jelly Recipe
Ingredients
| 4 8-ounce jelly glasses and lids or other 8-ounce heat-safe glasses | ||
| Paraffin | ||
| 1 cup packed fresh mint leaves | ||
| Apple Juice | 1 1/2 Cup (16 tbs) | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Water | ||
| Sugar | 3 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Green food coloring | 4 Drop | |
| Fruit | 1/2 6 Ounce | |
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.
Chef
