Apple-Mint Jelly
- 4 c Apple juice
- 1 1/2 c Fresh mint leaves
- 2 tb Lemon juice
- 1 pk Powdered fruit pectin
- 5 1/4 c Sugar
- Green food coloring
Recipe by: Sue Klapper In a Dutch oven, combine apple juice, mint leaves,
lemon juice, and pectin over medium-high heat. Bring to a rolling boil. Add
sugar. Stirring constantly, bring to a rolling boil again and boil 1
minute. Remove from heat; skim off foam. Strain mixture; discard mint
leaves. Tint jelly green. Pour into heat-resistant jars with lids. Store in
refrigerator. Yield: about 3 pints jelly. Source: Leisure Arts: Quick &
Tasty Christmas Gifts.
Posted to MC-Recipe Digest by Nancy Berry on May 16,
1998
lemon juice, and pectin over medium-high heat. Bring to a rolling boil. Add
sugar. Stirring constantly, bring to a rolling boil again and boil 1
minute. Remove from heat; skim off foam. Strain mixture; discard mint
leaves. Tint jelly green. Pour into heat-resistant jars with lids. Store in
refrigerator. Yield: about 3 pints jelly. Source: Leisure Arts: Quick &
Tasty Christmas Gifts.
Posted to MC-Recipe Digest by Nancy Berry
1998
