No ImageMint Jelly

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  1. Janessa

    Can I can this rather than put it on the refrigerator after making it? I don’t think I’ll go through it quick enough without it being canned

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  2. Steve '88

    Hey Elise! Searching for a home made mint jelly recipe, I happened upon your YouTube vid. Here’s a hint: Instead of the cheesecloth/strainer rig, use a chinois, French for “Chinese”, from whence they originated. This is a fine sieve conical strainer used in Chinese kitchens, and hence in French ones as well. It cuts down the 8-hour draining process, to about 15 minutes using the back of a spoon to swirl around the mush. The pectin solution comes out cloudy, but free of apple bits. My great aunts Pearl and Eva used this tool well into their nineties, and the solution should clarify with sugar, heat, and skimming the foam. For apple sauce just use a chinois with larger holes. Yay!!

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  3. Jan Canovas

    its the best mint jelly I have found, especially using the Granny Smith apples for pectin.
    I am a South African married to a Spaniard and living in Spain, where its impossible to buy mint jelly, which to me, it natural with lamb, which here is a good quality. Thank you so much for your help – incidently mint grows beautifully here, so makes fantastic jelly.
    At my old age it is a pleasure to find good recipies. Thanks again Jan

    xxxxxyyyyy

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  4. Eileen

    Can you tell me what you do after you have put the jelly in the jars? Just refrigerate?

  5. Irene Gail Bjerky

    Hello, I saw the comments about the mintiness gone after the 20 minute boil with apples. I plan on trying both ways, but it always seems that the mint only has to steep for 10 minutes, so wonder if the mint gets boiled away.

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