Prep 8 hrs
Cook 20 mins
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.
- Wash mint and mince finely; add 2 tablespoons sugar and water and let stand for several hours or overnight.
- Bring to boiling point; strain.
- Combine remaining sugar and apple juice.
- 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).
- Add food coloring and mint juice.
- Pour into hot, sterilized jars and seal; process in boiling water bath for ten minutes.
- **Variation-Use spearmint flavoring for apple jelly, if you don't have fresh mint.
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!!
Great mint flavor and so easy to make, now I'll have mint jelly for all our lamb recipes this fall. So happy to find a way to use up all the mint that is going wild in my garden. Pretty simple too, just need to watch that you reach the right temp