Mint Jelly

READY IN: 8hrs 20mins
Recipe by mollypaul

A traditional side for lamb, but would also be very good as a glaze for chocolate cake or to fill chocolate thumbprint cookies. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Top Review by Chef Angie 4

Great recipe. Thank you for sharing, Molly!! This was easy to make and tastes great!!! I can't wait to make some sausage biscuits and dab on some fresh mint jelly!!

Ingredients Nutrition

Directions

  1. Wash mint and mince finely; add 2 tablespoons sugar and water and let stand for several hours or overnight.
  2. Bring to boiling point; strain.
  3. Combine remaining sugar and apple juice.
  4. Cook for 20 minutes or until mixture reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).
  5. Add food coloring and mint juice.
  6. Pour into hot, sterilized jars and seal; process in boiling water bath for ten minutes.
  7. **Variation-Use spearmint flavoring for apple jelly, if you don't have fresh mint.

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