Apple Mint Jelly Recipe

Friends Drift Inn Farm – Food Preservation Recipes

Mint Apple Jelly


Easter and Passover Favorite – Mint Jelly

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 as a dessert garnish,too.

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!


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More Recipe Ideas
Canning Apples
Jelly Recipes
Apple Recipes
Easter and Passover Seasonal Recipes

About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.