Apple Juice Mint Jelly

"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."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Chef Angie 4 photo by Chef Angie 4
Ready In:
8hrs 20mins
7 6-ounce jars




  • 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.

Questions & Replies

  1. My experience only resulted in 5 jars. I followed the recipe so am not sure what happened.
  2. Can you substitute dried mint?


  1. 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!!
  2. 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
  3. I may have made a mistake. I only let the mint sit for a couple of hours, then I put all the ingredients in at once to cook. After 25 mins, the jelly was at 220 but it stayed too thin and not minty enough. But it was simple so I'll have to try again, this time letting the mint sit overnight and adding the mint juice at the very end. I don't have a lot of mint - how much extract should I substitute??



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