1¼ hours | 20 min prep

YIELD: 4 Half pints

  1. Combine apple chunks with water and mint in a saucepan.
  2. Cook until apples are soft.
  3. Add vinegar, return to boil.
  4. Boil covered for 5 minutes.
  5. Pour into a Jelly bag and strain.
  6. Measure juice into a large pot.
  7. Add the same amount of sugar 'cup for cup' with the juice.
  8. Heat & stir until sugar has dissolved and a full roiling boil is reached.
  9. Add food coloring.
  10. Boil until it sets (drip a little of the jelly on to a teaspoon, if it forms a fairly solid drop, it has set) about 25-30 minutes
  11. Pour into sterilized jars to within 1/4" and seal.

This is lovely with lamb and refreshing with vanilla ice-cream.

Mint varieties: Mint - Apple, Mint - Basil Scented, Mint - Chocolate, Mint - English Spearmint, Mint - Fruit Cocktail, Mint - Mojito, Mint - Moroccan Spearmint, Mint - Orange, Mint - Peppermint, Mint - Strawberry.

Intended as a guide only. Results can not be guaranteed.
User assumes risks of using plant and recipes from this site.

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