How to Make Applemint Jelly

Applemint jelly is very versatile.

Applemint jelly is a versatile jelly equally at home on a slice of roast lamb as on a fresh-baked scone. Apple-based jellies are ideal for the newcomer to canning, as their high levels of natural pectin help ensure successful jellies and jams. The traditional method of making jellies is to extract the jelly juice from fresh fruit strained through a jelly bag. If you want to save time, commercially available canned juices can be used, but must be used in conjunction with packaged pectin as the natural pectin in canned juice is not sufficient to make jelly.

Things You'll Need

• Knife
• Cooking apples
• Large, flat-bottomed pot
• Fresh mint
• Stove
• Wooden spoon
• Rubbing alcohol
• Glass
• Pectin (optional)
• Muslin or jelly bag
• Colander
• Bucket or bowl
• Pint jug
• Caster sugar
• Canning bath
• Canning jars
• Jam thermometer
• Metal spoon

Instructions

1. Roughly chop 4 lbs. of cooking apples and place in a large, flat-bottomed pot with 2 pt. water and three sprigs of fresh mint.

2. Bring the apples to the boil on the stove, then simmer until the apples turn pulpy and are very soft. Stir occasionally with a wooden spoon.

3. Pour 1 tbsp. rubbing alcohol into a glass and add 1 tsp. of the apple pulp to the alcohol to test for pectin. If the apple pulp forms a solid gel, then the pectin level is adequate. Otherwise powdered pectin should be used to achieve a gel -- follow the instructions from the pectin packet carefully.

4. Line a colander with muslin and set it over a clean bucket or large bowl/pot. Pour the apple pulp mixture into the muslin and leave to strain through overnight. Do not squeeze the muslin to make the juice come out faster, but let it drip out by itself.

5. Measure how many pints of juice have been extracted from the apple pulp in the morning, then add the juice to a clean, flat-bottomed pot.

6. Add 1 lb. caster sugar for each pint of juice. Bring the mixture slowly to the boil on the stove and add 2 tbsp. chopped fresh mint for each pint of juice.

7. Bring a canning bath to the boil with enough water to cover about 2 inches over the tops of the chosen canning jars once they are set onto the rack of the canning bath. Wash the canning jars and their lids with boiling water and let dry.

8. Continue boiling the juice and mint mixture on the stove, testing with a jam thermometer until the temperature reaches between 220 degrees Fahrenheit and 222 degrees Fahrenheit.

9. Dip a cold metal spoon into the jelly mixture and hold it about 1 foot above the pot; it should ooze down the spoon without dripping off. If not, boil for a little longer and test again.

10. Pour the jelly into the canning jars leaving head space of 1/2 inch. Attach the canning jar lids then lower them into the canning bath on the canning bath rack. If the water is not around 2 inches, add more.

11. Bring the canning bath to boil and from the time of boiling leave the jars in the canning bath for 10 minutes.

12. Lift the rack of the canning bath out of the water after 10 minutes and leave to cool. Test the jars for seal by pressing down on the tops of the lids. If the lid stays down, a seal has been achieved. If it pops back up, then either reprocess the jelly with a new lid or use within a couple of days, keeping in the refrigerator.

Tips & Warnings

• Add a tablespoon or two of lemon juice if you want a tarter taste. Add a couple of drops of green food coloring if you want a green-looking jelly -- otherwise it will be a golden color with a slight green tinge.

References

• Allotment Growing Recipes: Mint Jelly Recipe
• University of Minnesota; Making Jelly; William Schafer
• Virginia Tech; Boiling Water Canning Bath; Tim Roberts, et al.; 2009