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

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