Mint jelly %%%%%
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Baking apples |
| 2½ | cup | Water |
| About 4 cups sugar | ||
| About 3 tbsp vinegar | ||
| ⅓ | cup | Chopped mint |
Directions
This recipe keeps well.
RECIPE #1 green food coloring
Wash the apples, cut into pieces, do not core or peel. Add water and simmer slowly until the mixture becomes a thick pulp. Strain through jelly bag. Measure juice and allow 2 cups sugar to each 2-½ cups juice. This recipe should produce nearly 5 cups juice. Stir over low heat until sugar has dissolved, then boil rapidly until setting point is reached. Stir in the vinegar, mint, and a few drops of green food coloring. Cool slightly, stir to distribute the mint, then put into hot sterile jars. Cover, seal, and store.
Excellent when served with roast lamb.
Origin: Marguerite Patten's recipe cards Shared by: Sharon Stevens