Canning Recipes




Mint Jelly
Ingredients:


Cooking Directions:
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1 cup mint leaves - (firmly-packed)
1/2 cup boiling water
4 cups apple juice
2 tablespoons lemon juice
3 cups sugar
Green food coloring -- (optional)

Put mint leaves in a bowl; cover with boiling water. Let stand 1 hour.
Squeeze juice from mint leaves and discard leaves.

Wash canning jars and lids with hot, soapy water and rinse well. Place
jars in boiling water in a deep pot with a rack on the bottom. Boil for
10 minutes. Turn off heat and let stand in hot water until ready to fill.
Cover jar lids with boiling water and let stand 10 minutes.

Combine 1/2 cup of the mint-flavored water in a large saucepan with apple
juice and lemon juice. Bring to a boil over high heat. Add sugar,
stirring until dissolved. Boil over high heat, stirring constantly, until
jelly mixture reaches 220 degrees on a candy thermometer or until it
sheets when poured from a spoon. Remove from heat. Skim foam if
necessary. Stir in a few drops of green food coloring, if desired.

Ladle hot jelly into hot jars, leaving 1/4-inch headspace. Add two-piece
lids and adjust. Process in boiling water for 5 minutes. Let stand until
completely cool, then test seal (lids should sound solid when tapped.)

This recipe yields 4 half-pint jars.





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