Mint Jelly

Name: Mint Jelly
Yield: Makes two 1-cup jars
Ingredients: 3½ cups, water, plus extra as needed; 1 pound, Granny Smith apples, stemmed and each cut into 8 wedges; ½ cup, sugar; 2 tablespoons, Sure-Jell for Less or No Sugar Needed Recipes; 3 ounces (1½ bunches), fresh mint sprigs; 1 tablespoon, dried mint; 2 teaspoons, bottled lemon juice; 2 drops, green food coloring (optional)

4 comments

Condiments

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVESMakes two 1-cup jars

TIME1¼ hours, plus 1¼ hours draining and 12 hours cooling

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

Our goal was to get real mint flavor. Steeping mint in hot water extracted plenty of flavor, but quickly turned brown. We noticed that many mint jelly recipes contain apples. Apples are a source of natural pectin that helps jelly set, but i...

This is a members' feature.