MINT JELLY
About 4 half-pint jars
The classic accompaniment to roast lamb. Make this jelly in the summer when mint is plentiful and aromatic. Please read About Making Jelly and How to Process.
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
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.
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)
Bring to a boil, stirring constantly. Add:
- 6 tablespoons liquid pectin
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.