Apple And Mint Jelly Recipes

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MINT JELLY

Found this recipe at recipegoldmine while looking for a mint jelly that does not require apples or apple juice. Made this up and my DH who so loves mint jelly with his lamb (I don't) loves this. This is an easy recipe, and I will never have to run to the Market to buy Mint Jelly again when we have lamb. Yipee!!!

Provided by Chabear01

Categories     Jellies

Time 1h

Yield 4 Half pints, 4 serving(s)

Number Of Ingredients 6



Mint Jelly image

Steps:

  • Crush mint leaves (I did a rough chop). Add water. Bring to a boil.
  • Remove from heat, cover and let stand 10 minutes. Strain and measure 3 cups of mint infusion.
  • Add food coloring and lemon juice. Add Sure-Jell, dissolve and bring to a rapid boil.
  • Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more.
  • Pour into sterilized jelly glasses and seal. I processed in the steam canner for 10 minutes to insure a good seal.

Nutrition Facts : Calories 829.8, Fat 0.3, SaturatedFat 0.1, Sodium 43, Carbohydrate 214.2, Fiber 3.4, Sugar 199.6, Protein 1.2

1 1/2 cups of fresh mint, washed and packed
3 1/4 cups water
2 -3 drops green food coloring
1/2 teaspoon lemon juice
1 (1 3/4 ounce) box pectin
4 cups granulated sugar

APPLE JUICE MINT JELLY

A traditional side for lamb, but would also be very good as a glaze for chocolate cake or to fill chocolate thumbprint cookies. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Jellies

Time 8h20m

Yield 7 6-ounce jars

Number Of Ingredients 5



Apple Juice Mint Jelly image

Steps:

  • Wash mint and mince finely; add 2 tablespoons sugar and water and let stand for several hours or overnight.
  • Bring to boiling point; strain.
  • Combine remaining sugar and apple juice.
  • Cook for 20 minutes or until mixture reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).
  • Add food coloring and mint juice.
  • Pour into hot, sterilized jars and seal; process in boiling water bath for ten minutes.
  • **Variation-Use spearmint flavoring for apple jelly, if you don't have fresh mint.

Nutrition Facts : Calories 399.6, Fat 0.2, Sodium 5, Carbohydrate 102.5, Fiber 0.3, Sugar 101.1, Protein 0.1

1/2 cup fresh mint leaves
3 cups sugar
1/4 cup water
1 quart apple juice
green food coloring

OLD FASHION APPLE-MINT JELLY

Warning honey sweetened jellies require longer cooking times than sugar jellies. I have not put in amounts because the juice you get from the apples will vary. I put the proportions of the other ingredients in the directions.

Provided by Nyteglori

Categories     Jellies

Time 1h35m

Yield 1 batch

Number Of Ingredients 4



Old Fashion Apple-Mint Jelly image

Steps:

  • Wash the apples and remove the stems and dark spots. Quarter but do not peel or core. Place in a medium size enamel pot.
  • Add just enough water to half cover the fruit. Cook over low heat until fruit is soft (about 1 hour) place cooked apples in a jelly bag and drain out the liquid. You will get more juice if you squeeze the bag but the jelly will be cloudy if you do.
  • Measure the juice. Add 1/2 c honey for each cup of juice. Boil until jelly is done.
  • To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon. Raise it about a foot above above the pot away from the steam and wait about 20 seconds. Tip the spoon so that the syrup slides off the side of the spoon. If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done. If it slides off in several separate drops cook it longer.
  • Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further.
  • Remove leaves and ladle into hot sterile jars. Seal and process in a boiling water bath for 5 minutes or as according to canners instructions.
  • For special occasions you can pour hot jelly into buttered molds.

1 -5 lb apple
water
honey
fresh mint leaves

APPLE MINT JELLY

This recipe is great with either pork or lamb and great on cracker biscuits the origional version came from a friend i have adapted to my taste

Provided by SUSANNES GOURMET FO

Categories     Apple

Time 35m

Yield 5 cups

Number Of Ingredients 7



Apple Mint Jelly image

Steps:

  • Place apple juice, vinegar and mint sprigs in a large heavy pan.
  • cover pan with lid and bring to the boil then boil for 10 minutes.
  • remove mint sprigs add sugar and jamsetta cook over low heat stirring till all is dissolved.
  • boil rapidly for about 15 minutes tillmixture gels remove from heat add mint and enough green colouring to give nice colour stand 5 minutes then bottle.
  • keeps well.

Nutrition Facts : Calories 900.5, Fat 0.3, SaturatedFat 0.1, Sodium 32, Carbohydrate 228, Fiber 1.6, Sugar 216.4, Protein 0.4

3 cups unsweetened apple juice
2 cups white vinegar
3 -5 sprigs of fresh mint
5 cups sugar
50 g jamsetta pectin
1/2 cup chopped mint
green food coloring

APPLE-MINT JELLY (LESS-SUGAR)

This jelly is so good on Lamb. Very easy to make. My DH likes it on toast. Cook time includes boiling the mint. ALSO needed 8-- 1/2 pint jars lids and rings.

Provided by Barb G.

Categories     Jellies

Time 37m

Yield 8 1/2 pint jars

Number Of Ingredients 5



Apple-Mint Jelly (Less-Sugar) image

Steps:

  • Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
  • Add to apple Juice to make 6 cups.
  • Mix Pectin with 1/4 cup sugar and add to apple juice.
  • Bring to a rolling boil.
  • Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
  • Add mint flavoring to taste and Green Food coloring to tint.
  • Skim off foam if needed; Pour into heat-resistant jars with lids and seal.

1 1/2 cups mint leaves (washed) or 1 teaspoon mint extract (or to taste)
6 cups apple juice
4 cups sugar
1 package Sure-Jell, fruit pectin for lower sugar recipes
green food coloring

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