Wash the apples and remove the stems and dark spots. Quarter but do not peel or core. Place in a medium size enamel pot.
Add just enough water to half cover the fruit. Cook over low heat until fruit is soft (about 1 hour) place cooked apples in a jelly bag and drain out the liquid. You will get more juice if you squeeze the bag but the jelly will be cloudy if you do.
Measure the juice. Add 1/2 c honey for each cup of juice. Boil until jelly is done.
To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon. Raise it about a foot above above the pot away from the steam and wait about 20 seconds. Tip the spoon so that the syrup slides off the side of the spoon. If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done. If it slides off in several separate drops cook it longer.
Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further.
Remove leaves and ladle into hot sterile jars. Seal and process in a boiling water bath for 5 minutes or as according to canners instructions.
For special occasions you can pour hot jelly into buttered molds.