Spearmint makes a wonderful jelly to use with meats or spread thinly on fancy finger sandwiches with soft goat cheese. This recipe yields seven 180 ml (6-oz) jelly glasses.
Examine jars for cracks and nicks. Discard damaged jars.Wash jars, leaving in warm dishwasher or hot water until needed.
Wash mint leaves.
Combine in large kettle apple juice, mint leaves, pectin and food colouring.
Bring to rolling boil. And add sugar slowly to juice, stirring constantly.
Boil for one minute or until jelly slides off spoon in sheets.
Remove from heat and remove mint leaves and then skim foam.
Pour into hot jelly jars, leaving 1/8-inch head space.
Wipe tops of jars with clean damp cloth.
Place vacuum seals and rings on jars.
Invert jar for a few seconds.Label jars, cool, test seal and store.