Old Fashion Apple Mint Jelly
Capture the essence of timeless homemade preserves with this Old Fashion Apple Mint Jelly recipe, a perfect balance of tart apples and refreshing mint. Featuring tart Granny Smith apples simmered with fresh mint leaves, this jelly offers a vibrant flavor that’s both sweet and lightly herby. The natural apple pectin ensures a smooth, glossy texture while a touch of green food coloring adds a pop of visual appeal (optional). Perfect for slathering on warm toast, pairing with cheese, or elevating roasted meats, this traditional jelly is preserved using a classic canning method for long-lasting freshness. With simple ingredients like lemon juice, granulated sugar, and liquid pectin, you’ll transform your kitchen into a haven of delectable, old-fashioned charm. Whether you’re a seasoned canner or a beginner, this recipe brings a nostalgic, homemade touch to your pantry staples.
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Recipe Information
Ingredients
- 4 pounds apples (preferably tart, such as Granny Smith)
- 6 cups water
- 1 cup fresh mint leaves
- 6 cups granulated sugar
- 2 tablespoons lemon juice
- 1 packet liquid pectin
- 2 drops green food coloring (optional)
Instructions
Wash the apples thoroughly and cut them into quarters. Do not peel or core the apples, as the peels and cores contain natural pectin to help the jelly set.
In a large pot, combine the quartered apples with the 6 cups of water and bring to a simmer over medium heat.
Cook the apples for about 45 minutes, stirring occasionally, until they are soft and mushy.
Place a fine-mesh strainer or jelly bag over a large bowl. Carefully pour the cooked apple mixture into the strainer, allowing the juice to drain naturally. Do not press or squeeze the apples, as this could make the jelly cloudy. Let it strain for at least 2–3 hours or overnight.
Measure 4 cups of the strained apple juice and pour it into a clean, large pot. If you don’t have enough juice, add a little water to make up the difference.
Add the cup of fresh mint leaves to the apple juice and bring it to a boil. Reduce the heat and simmer for 10 minutes to infuse the mint flavor into the juice.
Strain out the mint leaves, returning the flavored juice to the pot.
Stir in the granulated sugar, lemon juice, and food coloring (if using). Bring the mixture to a rolling boil that cannot be stirred down.
Quickly stir in the liquid pectin and return the mixture to a boil. Boil hard for 1 minute, then remove the pot from the heat.
Skim off any foam from the surface of the jelly using a spoon.
Pour the hot jelly into sterilized jars, leaving about 1/4-inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth before securing the lids and rings.
Process the jars in a boiling water canner for 10 minutes to seal them properly.
Remove the jars from the canner and let them cool to room temperature. Check the seals by pressing the lids—they should not pop back when pressed.
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal properly and use them within a few weeks.
Nutrition Facts
Calories |
5672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 1491.3 g | 542% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 1394.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 947 mg | 73% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3547 mg | 75% | |
*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.
