Apple Mint Jelly Less Sugar Recipes

APPLE-MINT JELLY (LESS-SUGAR)

Apple-Mint Jelly (Less-Sugar) image

This jelly is so good on Lamb. Very easy to make. My DH likes it on toast. Cook time includes boiling the mint. ALSO needed 8-- 1/2 pint jars lids and rings.

Provided by Barb G.

Categories Jellies

Time 37m

Yield 8 1/2 pint jars

Number Of Ingredients 5

Ingredients

1 1/2 cups mint leaves (washed) or 1 teaspoon mint extract (or to taste)
6 cups apple juice
4 cups sugar
1 package Sure-Jell, fruit pectin for lower sugar recipes
green food coloring

Steps:

Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - MINT JELLY

SURE.JELL® for Less or No Sugar Needed Recipes - Mint Jelly image

True: Mint jelly you buy from the store is not as good as what you'll make at home with this SURE.JELL for Less or No Sugar Needed Recipes - Mint Jelly.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 6

Ingredients

4-1/2 cups mint infusion (buy about 2-1/2 firmly packed fresh mint leaves)
4-1/2 cups water
2 drops green food coloring
3 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp. butter or margarine

Steps:

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
Wash mint leaves and stems. Finely chop or crush mint; place in medium saucepan. Add water. Bring to boil. Remove from heat; cover and let stand 10 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups infusion into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.) Add food coloring.
Mix 1/4 cup of the sugar (from the measured amount in bowl) and the pectin in small bowl. Add to infusion in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

OLD FASHION APPLE-MINT JELLY

Old Fashion Apple-Mint Jelly image

Warning honey sweetened jellies require longer cooking times than sugar jellies. I have not put in amounts because the juice you get from the apples will vary. I put the proportions of the other ingredients in the directions.

Provided by Nyteglori

Categories Jellies

Time 1h35m

Yield 1 batch

Number Of Ingredients 4

Ingredients

1 -5 lb apple
water
honey
fresh mint leaves

Steps:

Wash the apples and remove the stems and dark spots. Quarter but do not peel or core. Place in a medium size enamel pot.
Add just enough water to half cover the fruit. Cook over low heat until fruit is soft (about 1 hour) place cooked apples in a jelly bag and drain out the liquid. You will get more juice if you squeeze the bag but the jelly will be cloudy if you do.
Measure the juice. Add 1/2 c honey for each cup of juice. Boil until jelly is done.
To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon. Raise it about a foot above above the pot away from the steam and wait about 20 seconds. Tip the spoon so that the syrup slides off the side of the spoon. If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done. If it slides off in several separate drops cook it longer.
Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further.
Remove leaves and ladle into hot sterile jars. Seal and process in a boiling water bath for 5 minutes or as according to canners instructions.
For special occasions you can pour hot jelly into buttered molds.

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