Apple-Mint Jelly with Fresh Mint

This post may include affiliate links.
If you make a purchase, I'll earn a small fee at no extra cost to you.

Apple-Mint Jelly, straight from the garden, has a fresh, zippy taste that’s so much better than the store version.

Apple-Mint Jelly with Fresh Mint: BrownThumbMama.com

A few years after I got married, Grandma had me come over so I could learn how to make jelly. Hubby especially likes her Apple-Mint Jelly, so that was on the top of my list. I was surprised to find that she used peppermint flavoring from the store, since mint is so easy to grow!

Her recipe (and a big crop of mint) inspired me to make this version of Apple-Mint Jelly, straight from the garden. It has a fresh, zippy taste that’s so much better than the store version.

Tools Used to Make Apple-Mint Jelly with Fresh Mint

Canning Kitthis collection of canning tools will making canning much easier

Canning Potthe best pot for water-canning jams and jellies

Half-Pint Canning Jarsthe perfect sized jars for making jelly

Daterra Cucina nonstick saucepan: for even heating and easy cleanup

 

How to Make Apple-Mint Jelly with Fresh Mint

Ingredients:
2 cups roughly chopped mint leaves
3 1/4 cups apple juice
1/2 teaspoon lemon juice
1/3 cup pectin
3 1/2 cups sugar
Green food coloring (optional)
5 half-pint canning jars, new lids, and rings
Canning pot and kit (buy it here)

Prepare your canning pot and jars

Fill the pot half-full of water, put the rack inside, and put it on a back burner to warm while getting the jelly ready. It takes a while for that much water to get hot!

You’ll also want to sterilize the jars, lids, and rings (I run them through the dishwasher without soap). Keep the jars warm and put the lids into a bowl of very hot water.

Make the jelly

Put the mint leaves in a saucepan, add the apple juice, and bring to a boil. After it boils, turn off the heat and let the mint sit in the apple juice for 10 minutes. This will allow the mint flavor to infuse into the juice.

Strain the liquid (I used a coffee filter) and measure 3 cups of liquid. If you end up with less than 3 cups, top it off with a bit more apple juice.

Put it back in the saucepan over medium heat. Add the lemon juice and 4 drops of food coloring. (I’m not usually a fan of food coloring, but without it your jelly will look suspiciously like a urine sample. Just sayin’.)

Whisk in the pectin, and bring the mixture to a boil. Then whisk in the sugar, and boil hard for 2 minutes. A hard boil means that even if you stir it, the bubbles don’t stop.

While the jelly is boiling, get your jars out and put them on the counter near the stove. When the jelly has finished cooking, use the canning funnel and pour the jelly into the jars, leaving 1/4 inch headspace (fill them to 1/4 inch from the top). Wipe the rim and threads of the jar with a clean cloth to ensure there’s no residue that will keep the jars from sealing.

Process the jelly

Set the lid on the jar (I use the magnet from my canning kit) and screw the ring on fingertip-tight. Load the filled jars into the canner one at a time using the jar lifter. Don’t tip the jars, or you might compromise the seal and spoil your jelly.

Add boiling water if needed so the water level is at least an inch above the jar tops. Turn the heat to high and cover the canning pot.

When the water comes to a boil, set the timer for 10 minutes. Keep the pot covered. You can lower the heat a little, as long as the water is boiling the entire time.

After 10 minutes, remove the lid and remove the jars one at a time, using the jar lifter. Place the jars onto a towel or cooling rack, leaving at least one inch of space between the jars. Don’t put the jars on a cold counter–they might break.

Let the jars sit undisturbed while they cool. You’ll hear a delightful “ping!” from the jars as they cool and seal. This could happen within minutes, or it could take several hours. Keep the kids away, and don’t tighten the rings until the jars are completely cooled.

Enjoy!

Serve with lamb, in thumbprint cookies, or on English Muffin bread!

Apple-Mint Jelly with Fresh Mint

Yield: 5 half-pint jars
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups roughly chopped mint leaves
  • 3.25 cups apple juice
  • 1/2 tsp lemon juice
  • 1/3 cup pectin
  • 3.5 cups sugar
  • green food coloring , (optional)

Instructions

Prepare your canning pot and jars

  1. Fill the canning pot half-full of water, put the rack inside, and put it on a back burner to warm while getting the jelly ready. It takes a while for that much water to get hot!
  2. You’ll also want to sterilize the jars, lids, and rings (I run them through the dishwasher without soap). Keep the jars warm and put the lids into a bowl of very hot water.

Make the jelly

  1. Put the mint leaves in a saucepan, add the apple juice, and bring to a boil. After it boils, turn off the heat and let the mint sit in the apple juice for 10 minutes. This will allow the mint flavor to infuse into the juice.
  2. Strain the liquid (I used a coffee filter) and measure 3 cups of liquid. If you end up with less than 3 cups, top it off with a bit more apple juice.
  3. Put it back in the saucepan over medium heat. Add the lemon juice and 4 drops of food coloring. (I’m not usually a fan of food coloring, but without it your jelly will look suspiciously like a urine sample. Just sayin’.)
  4. Whisk in the pectin, and bring the mixture to a boil. Then whisk in the sugar, and boil hard for 2 minutes. A hard boil means that even if you stir it, the bubbles don’t stop.
  5. While the jelly is boiling, get your jars out and put them on the counter near the stove. When the jelly has finished cooking, use the canning funnel and pour the jelly into the jars, leaving 1/4 inch headspace (fill them to 1/4 inch from the top). Wipe the rim and threads of the jar with a clean cloth to ensure there’s no residue that will keep the jars from sealing.

Process the jelly

  1. Set the lid on the jar (I use the magnet from my canning kit) and screw the ring on fingertip-tight. Load the filled jars into the canner one at a time using the jar lifter. Don’t tip the jars, or you might compromise the seal and spoil your jelly.
  2. Add boiling water if needed so the water level is at least an inch above the jar tops. Turn the heat to high and cover the canning pot.
  3. When the water comes to a boil, set the timer for 10 minutes. Keep the pot covered. You can lower the heat a little, as long as the water is boiling the entire time.
  4. After 10 minutes, remove the lid and remove the jars one at a time, using the jar lifter. Place the jars onto a towel or cooling rack, leaving at least one inch of space between the jars. Don’t put the jars on a cold counter–they might break.
  5. Let the jars sit undisturbed while they cool. You’ll hear a delightful “ping!” from the jars as they cool and seal. This could happen within minutes, or it could take several hours. Keep the kids away, and don’t tighten the rings until the jars are completely cooled.

Hi, Im Pam!

I created Brown Thumb Mama to share my natural living journey, and help you live a greener life. Thanks for being here!

Leave a Comment

Your email address will not be published. Required fields are marked *

8 thoughts on -Apple-Mint Jelly with Fresh Mint-

  1. Please share what type of pectin you’ve used in your apple-mint jelly recipe.
    (I have a low or no sugar type pectin) Thanks, I will be trying it out today.

    1. This answer is probably too late for some, but if the pectin is added before the sugar, as directed, it is powdered pectin. Liquid pectin is added after the sugar. Hope this helps somebody in the future with this question.

  2. Ok. I also used 1/3 cup liquid pectin. Which is not equal to 1/3 cup powdered pectin. Mine did not set either and I’m getting ready add more pectin and reprocess. Can the author clarify what type of pectin the recipe uses?

  3. Mine didn’t set either. I think it was the extra processing to seal the jars. Right after the two minute boil, I set aside one spoonful as a test. Then I poured the majority into jars and processed them 10 mins. Well, that one spoonful set just fine. NOT the jars. They are syrup. Listen to grandma”s advice. Don’t process the jars. (I used liquid pectin too, and fresh pressed apple juice using my juicer.) Just bottle it while really hot and they should seal the old timer”s way.

  4. I hadnt made jelly in years – but this is the first one that didnt set up for me 🙁 I’m also assuming the pectin is the liquid sort since that is the amount in one packet.

  5. What kind of mint did you use? I am wondering if this would be good with spearmint. I have lots of it growing on my deck.

Skip to Recipe