Mint Jelly

Let's Cook

1. Step 1.

   Place in a large heavy saucepan and thoroughly crush: 1 ½ cups packed mint leaves, well washed; 1 ½ cups apple juice; ½ cup bottled lemon juice

2. Step 2.

   Bring to a boil over high heat. Remove from the heat, cover, and let stand for 10 minutes. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 4 sterilized hot half-pint jars.

3. Step 3.

   Measure the strained juice: You should have about 1 ¾ cups; add water if necessary. Return the mint juice to the saucepan and add: 3 ½ cups sugar; ¾ teaspoon salt; (4 drops green food coloring)

4. Step 4.

   Bring to a boil, stirring constantly. Add: 6 tablespoons liquid pectin

5. Step 5.

   Boil hard for 1 minute. Remove from the heat and skim off any foam. Use the wrinkle test to make sure the mixture has reached the jelling point. Pour into the jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.