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.
Step One
Examine jars for cracks and nicks. Discard damaged jars.Wash jars, leaving in warm dishwasher or hot water until needed.
Step Two
Wash mint leaves.
Step Three
Combine in large kettle apple juice, mint leaves, pectin and food colouring.
Step Four
Bring to rolling boil. And add sugar slowly to juice, stirring constantly.
Step Five
Boil for one minute or until jelly slides off spoon in sheets.
Step Six
Remove from heat and remove mint leaves and then skim foam.
Step Seven
Pour into hot jelly jars, leaving 1/8-inch head space.
Step Eight
Wipe tops of jars with clean damp cloth.
Step Nine
Place vacuum seals and rings on jars.
Step Ten
Invert jar for a few seconds.Label jars, cool, test seal and store.