Mint Apple Jelly

Make 6 half-pint jars

Course Pickles, Jams, Preserves

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword apple cider, canning, mint

Prep Time 15

Cook Time 15

Processing Time 15

Total Time 45

Servings

Calories 86kcal

Author Andrea Meyers

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

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.

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.

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.