Old Fashion Apple Mint Jelly Receita

Craft a batch of irresistible Old Fashioned Apple Mint Jelly! This recipe uses honey for a unique sweetness, resulting in a subtly floral and refreshing spread perfect for toast, biscuits, or cheese. While honey requires a longer cook time, the result is well worth the wait. Get ready to impress with this homemade delicacy!

Preparo 30 min

Cozimento 95 min

Calorias 236.1 kcal

Proteína 2g

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Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Old Fashion Apple Mint Jelly

Apple
2 cups of water
½ cup of honey per 1 cup of apple juice
Fresh Mint Leaves

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Como fazer Old Fashion Apple Mint Jelly

Wash 4 pounds of apples thoroughly and remove stems and any bruised areas.
Quarter the apples, leaving the peel and core intact.
Place the quartered apples in a large enamel pot (approximately 8 quarts).
Add 2 cups of water to the pot.
Cook over low heat for approximately 30-40 minutes, or until the apples are completely soft. Transfer the cooked apples to a jelly bag or cheesecloth-lined colander and let the juice drain completely. (You can gently squeeze the bag for more juice, but be aware that this may result in a slightly cloudier jelly.)
Measure the apple juice. You should have approximately 4-6 cups.
For every 1 cup of apple juice, add ½ cup of honey.
Bring the mixture to a rolling boil over medium-high heat.
For each quart (4 cups) of apple juice, add ¼ cup of fresh mint leaves.
Continue to boil until the jelly reaches the setting point. To test, remove a small amount of the hot jelly with a cold spoon. Let it cool for 20 seconds. If it wrinkles and sheets off the spoon in one sheet, it’s ready. If it drips off in separate drops, continue boiling for a few more minutes.
Once the jelly has reached setting point, remove the mint leaves.
Ladle the hot jelly into sterilized jars, leaving ¼ inch headspace.
Wipe the jar rims clean, place lids and rings on jars, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specifics).
Allow the jars to cool completely. You should hear a ‘pop’ sound as the jars seal. Store in a cool, dark place.