Apple Mint Jelly Less Sugar
Capture the essence of crisp autumn apples and the refreshing hint of mint with this reduced-sugar Apple Mint Jelly recipe. Perfectly sweetened with just 1.5 cups of sugar and naturally flavored with fresh mint and tart lemon juice, this jelly is a healthier alternative to traditional preserves while maintaining all the vibrant, fruity flavor. Featuring a touch of powdered low-sugar pectin, this recipe delivers a smooth, shimmering jelly that’s ideal for spreading on toast, pairing with creamy cheeses, or adding a touch of elegance to your favorite desserts. With straightforward instructions, a shorter cooking time, and seasonal ingredients, this homemade jelly is a delightful and versatile addition to any pantry. Keywords: Apple Mint Jelly, reduced sugar, homemade jelly recipe, low-sugar preserves, seasonal apple recipes.
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Recipe Information
Ingredients
- 6 medium (about 2 ½ pounds) Apples
- 1 cup, loosely packed Fresh mint leaves
- 4 cups Water
- 1.5 cups Sugar
- 1 packet (about 1.75 ounces) Powdered low-sugar pectin
- 2 tablespoons Lemon juice
Instructions
Wash the apples thoroughly. Quarter them (do not peel or core) and place them in a large pot.
Add the fresh mint leaves and water to the pot. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 30 minutes, or until the apples are very soft.
Remove the pot from heat. Set up a jelly strainer or line a fine-mesh strainer with several layers of cheesecloth over a large bowl.
Carefully pour the apple mixture into the strainer, allowing the juice to drip through without pressing on the solids. Let the juice strain for at least 4 hours or overnight for the clearest jelly.
Measure out 3 cups of the strained apple-mint juice. If you don’t have enough, add water to make up the difference.
In a large, heavy-bottomed pot, combine the apple-mint juice, sugar, powdered low-sugar pectin, and lemon juice. Stir well to dissolve the pectin.
Bring the mixture to a rolling boil over high heat, stirring constantly. Boil hard for 1 to 2 minutes while continuing to stir.
Remove the pot from heat and skim off any foam with a spoon.
Carefully ladle the hot jelly into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims, apply the lids, and tighten the bands.
Process the jars in a boiling water bath for 10 minutes (adjust processing time for your altitude if necessary).
Remove the jars from the water bath and let them cool completely. Check seals before storing. Sealed jars can be stored in a cool, dark place for up to 1 year; refrigerate after opening.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 320.8 g | 117% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 253.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
