Mint Jelly (food color free)

Steps to make

1. 1

   Cook apple and mint in water

   30 min
   

   Combine apple pieces with water in a large pan. Bring the water to a boil then reduce heat and cook for about 20 minutes, until apples are soft. Add chopped mint and cook 5 minutes.

2. 2

   Add lemon juice and simmer

   5 min
   

   Add lemon juice or vinegar, return to boil. Simmer covered, 5 more minutes

4. 3

   Mash apple pieces

   2 min
   

   Blend the apple pieces to the consistency of thin apple sauce. If the mash is too thick (it should be quite runny), add another ½ to 1 cup of water to the pot.

5. 4

   Strain apple mash in sieve or with cloth

   4h
   

   Spoon the apple pulp into a cheesecloth or a large, fine mesh sieve and suspend over a large bowl allowing the juice to strain, for several hours. Do not squeeze.
   After a few hours, you should have about 4 cups of juice strained out. Measure the exact amount.

6. 5

   Measure juice, add sugar, heat until sugar is dissolved

   5 min
   

   Pour the juice into a large pot and add ⅞ cup sugar for each cup of juice. Heat on high, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan or burn.

7. 6

   Simmer until set point

   25 min
   

   Bring to a boil and reduce the heat to medium or medium high, so that you maintain a strong simmer. Cook for about 20-25 minutes while using a spoon to skim off the scum at the surface. Continue to boil until a digital thermometer reads 8-10 °F above the boiling point. There may be additional time needed for cooking depending on the amount of water, sugar, and apple in the mix. Another way to test if your jelly is ready is to put a half teaspoonful of the jelly on a chilled plate, allow the jelly to cool and set for a few seconds, push it with your fingertips and if it wrinkles up, it's ready.

8. 7

   Pour into canning jars and seal

   5 min
   

   Pour into sterilized canning jars (8 ounces) to within 1/4" from the top and seal