Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a tried and true recipe from "Companies Coming" I make it every year and it is a no fail recipe. Lovely with lamb and refreshing on a bit of ice-cream

Ingredients Nutrition

  • 4 12 lbs tart apples, cut up into chunks,leave the peel on and cores left in,wash apples well (Granny Smith are good)
  • 1 12 cups of fresh mint, chopped,lightly packed
  • 2 cups water
  • 2 cups white vinegar
  • 4 cups sugar (1 cup for each cup juice, taste the juice before adding more sugar, & If not minty enough add a few)
  • green food coloring


  1. Combine apple chunks with water and mint in a saucepan.
  2. Cook until apples are mushy.
  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 jells (use a teaspoon and drip a little of the jelly if it forms a fairly solid drop and runs to the center of the side of the spoon when tilted it has jelled) about 25-30 minutes Pour into sterilized jars to within 1/4" and seal.
Most Helpful

Made this for lamb at Easter. Grandpa ate it on toast after Easter. Was a big hit. Didn;t have a jelly bag, so I used Cheese cloth. Kind of messy, but turned out perfect.

Deborah Cole May 26, 2003

I tried this recipe with Red Gala Apples (it's what I had). The color was lovely...a pretty rose color! It is a lot of work for mint jelly and I didn't like the taste much.

aussieches July 12, 2010

This was very good. I cooked the apple first using only cores and peels(left overs from canning), then strained it and added the mint. It was delicious. I will be making more this week!

thebearswife October 03, 2007