Mint Jelly

Ingredients

Instructions

1. 1Wash 5 half-pint jars in hot soapy water, rinse well, and boil them in a canner or large pot of water for 10 minutes to sterilize, since this jelly processes for less than 10 minutes; keep the jars hot until filling.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Rinse the mint leaves and stems, crush them lightly with the back of a spoon to release their oils, and place them in a saucepan with the 2 1/2 cups of water; bring to a boil, then remove from the heat, cover, and let steep for 10 minutes.
5. 5Strain the mint infusion through a fine sieve or cheesecloth into a large saucepot, pressing gently on the leaves to extract the liquid, and discard the leaves; measure the infusion and add enough of the apple juice to total 4 cups of combined liquid.
6. 6Stir in the 1/4 cup of bottled lemon juice and the full box of powdered pectin.
7. 7Bring the mixture to a full rolling boil over high heat, stirring constantly, then add all 4 1/2 cups of sugar at once.
8. 8Return to a full rolling boil that cannot be stirred down and boil hard for exactly 1 minute, stirring constantly; remove from the heat and stir in a few drops of green food coloring, if desired, for a classic mint-jelly color.
9. 9Skim off any foam from the surface.
10. 10Ladle the hot jelly into the hot, sterilized jars, leaving 1/4 inch of headspace.
11. 11Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
12. 12Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 5 minutes for half-pints and 5 minutes for pints, timing from when the water returns to a full rolling boil.
13. 13Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
14. 14Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
15. 15Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
16. 16Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
17. 17Do not alter the ratio of liquid, sugar, lemon juice, or pectin, since this balance is what keeps the jelly safely acidic and properly set.