Home › Preserving › Apple Mint Jelly

Apple Mint Jelly

Cut the apples in quarters, removing imperfections. Barely cover with boiling water, put on a cover and let cook, undisturbed, until soft throughout. Turn into a bag to drain.

For a quart of this apple juice set three cups of sugar on shallow dishes in the oven to heat.

Set the juice over the fire with the crushed leaves and stalks from a bunch of mint; let cook twenty minutes, then strain into a clean saucepan. Heat to the boiling point, add the hot sugar, and let boil till the syrup jellies.

Tint with green color-paste very delicately.

Have ready three to five jelly glasses on a cloth in a pan of boiling water. Let the glasses be filled with the water; pour out the water and turn in the jelly. When cooled a little, remove to a board or table.

Crême de Menthe Jelly Select apples with a green or yellow skin; cut them into quarters, discarding all imperfections; add water, to nearly cover them, cover closely and let simmer, turning them occasionally, that all may be softened. Drain in a bag and measure the liquid. For each cup take three fourths a cup of sugar and for each eight cups a cup of crême-de-menthe cordial. Heat the sugar in the edge of the oven, leaving the door open that the sugar may not burn. Heat the apple juice to the boiling point as quickly as possible, let boil rapidly, uncovered, twenty minutes, skimming as needed, then add the hot sugar; let boil until it jellies; remove from the fire, stir in the cordial and green color-paste or liquid to secure the shade of green desired, then turn into glasses.