Sunday, September 22, 2013

Apple-Mint Jelly

Apple-Mint Jelly is such a delight and so good served with a Roasted Leg of Lamb. Of course Apple-Mint Jelly is naturally an amber color and not green, so food coloring is added to achieve the green color we are so used to.  It's completely optional, so leave it out if you'd prefer.

7 large crispy apples (I use Honey Crisp)
1 cup water
1 tsp. pure mint extract
1 package Sure-Jell
5 cups sugar
Green food coloring (optional)

Cut up apples (I quartered each and cut each quarter in half).  Do not peel or core!  Place cut apples and 1 cup water in a large stock pot.  Cover and cook over med-high heat 20-30 minutes, or until apples are very soft and have an applesauce consistency, stirring from time to time to prevent sticking.  Remove stock pot from heat and ladle apple pulp into a cheesecloth lined mesh colander/strainer placed over a large bowl.  Allow apple juice to strain from apples (this will take several hours). Use the back of a spoon from time to time to push against apple pulp to extract more juice.

Place extracted apple juice (you'll need 4 cups) in a large stock pot, add mint extract, Sure-Jell and food coloring.  Bring to a rolling boil over high to med-high heat. Stir in sugar all at once. Return to a rolling boil and cook one (1) minute. Remove stock pot from heat, skim any foam off the stop, and ladle hot jelly in prepared jars. Cover jars with seals and rings and process in boiling water bath 5 minutes. Remove jars and allow to cool on a kitchen towel on your counter top undisturbed 24 hours. Store in pantry. Once opened, jars need to be stored in your refrigerator.

Yield:  7 half-pint jelly jars


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