Friends Drift Inn Food Preservation
I’m thinking Lamb!
I like lamb, especially during the spring holidays. The truth is, I have a penchant for Middle Eastern food flavors, and mint is one of them. We always had fresh mint during the warm months, and the flavor found it’s way into everything from drinks to main courses….and of course as a dessert garnish.
Mint Apple Jelly is something I usually make in the fall, but if you want some fine tasting mint jelly for Easter or Passover dinner, I thought you might want to make some yourself this week. No, it’s not green. But do you really want neon green gobs of goo staring up from your plate on a glorious spring day? I think not. The color is more golden, but it’s natural….and there’s nothing more natural than fresh mint in spring!
Apple Mint Jelly Recipe
Inspired by Simply Recipes
- 4 lbs Granny Smith Apples
- 1 1/2 cups of mint, chopped, lightly packed
- 2 cups water
- 2 cups white vinegar
- Roughly 3 1/2 cups cane sugar
1. Bring water to a boil in large saucepan.
2. Rough chop apples, leaving peel on and keeping cores.
3. Place apples and mint in boiling water, reduce heat. Cook until apples are soft about 20 minutes.
4. Add vinegar and cook for another 5 minutes.
5. In the meantime prepare 4 jelly jars, rings and lids. Make sure jars are clean, and all are properly sterilized. I like to place the jars on a baking tray lined with aluminum foil for filling; makes for easier cleanups!
6. Pulvarize the soften apple and mint mixture with an immersion blender until the consistancy of apple sauce.
7. Stretch several layers of muslin (it’s easier if you have a jelly bag setup standard canning equipment) over a large bowl, and secure allowing muslin to sag just a bit. Ladle apple mixture into the muslin and let drain for a couple of hours. Don’t squeeze…you want this to produce a clear product!
8. This will give you 4 to 5 cups of juice. Elise at Simply Recipes says use 7/8 cup of sugar per each cup of juice. I say use a cup of sugar per cup of juice, it will help make the jelly set.
9. Put juice and sugar in large heavy bottomed pan, heat and stir until well mixed. Bring to a boil, stirring to keep from burning. In about 10 to 15 minutes the jelly will be ready. Using a metal spoon, plunge in jelly mixture. If the jelly coats the back of spoon it is ready. When it doubt, run your finger down the backside of coated spoon. If the jelly does not “fill in” the line, you are good to go.
10. Put in sterilized jars leaving about 1/4 inch of headspace wipe jar rims and seal. I have seen some recipes that do not process this jelly. I generally process jelly in a hot water canner for 10 minutes..
NOTE: Sometimes I make Apple Mint Jelly and pour in the little “gift size” jars. Cute hostess gift at Easter or Passover!
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