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    Home » Jams, Pickles, and Preserves

    Mint Apple Jelly

    Nov 1, 2008 · Modified: Dec 6, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    Mint Apple Jelly - Andrea Meyers

    The mint bush continues to thrive, even with some killing frosts in the past two weeks, which just amazes me. Supposedly the plants grow best in wet soil with partial sunlight, though this bush has grown in a south-facing garden with full sun and has far exceeded my expectations. I have to trim it frequently to keep it in check, but we've had so many uses for it that trimming is not a hardship. Because we want to keep some mint on hand during the winter, I'm rooting some stems in soil and some in water to see which ones root faster, then will transplant in a pot for our indoor garden. Most varieties of mint propagate easily with either method.

    Spearmint bush in our garden - Andrea Meyers

    Today I sipped fresh mint tea with honey while canning the mint apple jelly. Though I like jelly made from fresh apples, I was short on time and chose a recipe that starts with apple juice. I chose a natural type that hasn't strained all the flavor out and was rewarded with a golden amber jelly with an aroma that made me think of making apple mint tea.  The mint infused the apple juice quickly and permeated the air in the kitchen. I couldn't resist the urge to stand over the pot and take in the wonderful aroma.

    Weekend Herb Blogging logo

    This is my contribution to the third anniversary edition of Weekend Herb Blogging, a weekly event founded by the talented Kalyn of Kalyn's Kitchen.  She has some celebration giveaways going on, so don't forget to check those out, then visit her blog again next week for the round-up!

    Mint Apple Jelly - Andrea Meyers
    Print Pin

    Mint Apple Jelly

    Make 6 half-pint jars
    Prep Time15 mins
    Cook Time15 mins
    Processing Time15 mins
    Total Time45 mins
    Course: Pickles, Jams, Preserves
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: apple cider, canning, mint
    Servings: 48
    Calories: 86kcal
    Author: Andrea Meyers

    Equipment

    • 4 to 6-quart pot with lid
    • 3 quart pot
    • 10-quart canning pot with lid or similar
    • 6 half-pint jelly jars (When canning jelly, I always add one 4 ounce jar + lid + band as back up for any extra. It's just a thing I do, but I almost always need the extra.)
    • 6 lids
    • 6 bands
    • lid wand
    • jar lifter
    • plastic spatula

    Ingredients

    • 1 quart apple cider (or juice)
    • 1 cup mint leaves (lightly packed, rinsed well and drained)
    • 1¾ ounce package powdered pectin (not the low sugar kind)
    • 4½ cups granulated sugar
    US Customary - Metric

    Preparation

    Prepare the Jars

    • Sterilize jars, rings, and lids according to the instructions in Home Canning (Boiling Water Method). Keep the jars in the canning pot and the lids and bands in the 3-quart pot with hot, not boiling, water.

    Cook the Jelly

    • Pour the apple cider into the 6-quart pot and add the mint. Cover and bring to a boil, then turn off the heat and allow to infuse for 10 minutes. Strain out the mint leaves.
    • Stir the pectin into the hot apple cider. Bring to a boil, then add the sugar.
    • Bring back to a hard boil and continue for 1 minute, uncovered, stirring constantly.
    • Skim the foam off the top of the mixture.

    Process the Jelly

    • Pour into hot jars, leaving about ¼-inch head space, and run the plastic spatula around the inside of the jar to remove any bubbles. Add the hot lids and bands, twisting the bands just until finger tight.
    • Process for 10 minutes covered, then remove lid and process for 5 more minute, uncovered. Remove jars from canning pot and sit on a cutting board or other heat resistant surface. Leave until you hear the pops, indicating the jars sealed. Store in a dark, cool place for up to one year. If any jars don't seal, store in the refrigerator and use within a week.

    Nutrition

    Calories: 86kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 25mg | Fiber: 1g | Sugar: 21g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Recipes with Mint

    Fresh Mint Ice Cream - Andrea Meyers
    Fresh Mint Ice Cream
    Fruit Salad with Kiwi, Strawberries, and Mango - Andrea Meyers
    Fruit Salad with Kiwi, Strawberries, and Mango (The Kids Cook Monday)
    Lavender buds with mint leaves - Andrea Meyers
    Lavender Mint Tea

    More Apple Jelly Recipes from Other Blogs

    • The Cottage Smallholder - Old Fashioned Apple Jelly
    • A Lifetime of Cooking - Crabapple and Pomegranate Jelly with Rosebuds.
    • Toast - Forever Amber: Versatile Apple Jelly
    « Peter Reinhart's Pizza Napoletana (Daring Bakers)
    Grow Your Own Round-up #19 »

    Reader Interactions

    Comments

    1. Kalyn says

      November 01, 2008 at 11:31 pm

      What a great idea for a WHB post. My mint is also still flourishing even though it's freezing here at night. Sounds delicious; plus I'm impressed when anyone does canning!

      Reply
    2. pam says

      November 02, 2008 at 10:30 pm

      This sounds so good! I'll have to check on my mint and see if I have enough left to try this!

      Reply
    3. Cris says

      November 03, 2008 at 2:36 pm

      Hi Andrea! I can almost feel the mint here... beautiful recipe!

      Reply
    4. Cris says

      November 03, 2008 at 2:37 pm

      Hi Andrea! I can almost smell the mint here... beautiful recipe!

      Reply
    5. denny says

      June 29, 2020 at 8:27 pm

      Hey Andrea, I was looking for this kind of recipe because it is reminiscent of the type our family had when I was growing up. Tasted great, and was set when I jarred it, but after the 10 minutes plus 5 in the canning pot, it isn't set.
      I'm disappointed. next time I think I will skip that processing. I have other jams I do, that don't require the water bath and they turned out fine. I hope others have better luck, but I recommend just hot jarring it.
      thanks

      Reply

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