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I’m half way through this and I think I messed it up. I’m straining it right now, and it tastes like vinegar and apples. I don’t taste any mint at all, and there’s no sugar yet. Should I keep going or give up? I plan on finishing it tomorrow.
Hi, Margaret! Without being in your kitchen I can’t say for sure. You could simmer the strained juice with more mint for about 10-15 minutes (keep your pot covered) to add a stronger mint flavor. Then strain it again, and proceed with the sugar step.
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
Hi Janessa, the instructions are for canning. If you want, you can water-bath them, that can help with a better seal. But there is so much sugar and acid in this jelly recipe that it’s shelf stable without taking extra steps than the ones I’ve outlined here. The sugar and acid retard the growth of bacteria.
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!!
Hiya Steve! Great idea, thank you!!!
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
I’m so glad you like the mint jelly Jan! It’s one of my favorites.
Can you tell me what you do after you have put the jelly in the jars? Just refrigerate?
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.
Correct me if I’m wrong but I read 5 ingredients..JS
4 ingredients in addition to water.
I’d like to reduce the sugar, but I know some is necessary for gelling and to help preserve it…. I’m thinking of reducing to 1/2 cup sugar per cup of juice (though I’d prefer to reduce even further). Do you think it will work?
Hi Jennifer, I’ve only made reduced sugar jellies with Pomona pectin which works with low sugar jellies. I don’t know how reducing the sugar would work with this recipe that uses natural pectin from apples. I do know that if you reduce the sugar substantially that the shell life is greatly reduced, from a year to 3 months.
I got a vinegary apple jelly, no mint tasty and through. Very sweet and I cut back on the sugar by about 1/2 cup. Can I reheat to add more mint or just start over? Would the recipe work with 3C water and 1 C vinegar?
I would just add more mint. You might also try chopping up some fresh mint, adding it to the jelly, reheating to a boil of course. I haven’t tried making it with less vinegar, but I’m guessing it would still work.
Can I use my mint jelly right away or is it like other preserves and have to sit a certain amount of time???? Thanks :-)
Hi Carolyn, you can use your mint jelly right away, though it may may not be as well set as you like. The longer the mint jelly sits, the firmer it gets (to a point).
Why NOT squeeze the muslin bag when extracting the juice. I don’t seem to be getting the required amount of juice and the bag has been hanging over the pot all night. What would be the harm in trying to squeeze it out now? ….or…could I run that mash through my single auger juicer?
Hi Danielle, when you squeeze the bag you will get a suspended solids coming through that may cloud up your jelly. If that doesn’t matter to you (it’s cosmetic only, the taste is the same), then go ahead and squeeze. Sometimes what I do when there isn’t enough liquid coming out is to stir some boiling water into the mash.
Made a batch with a variation of this recipe.
Used Apple juice drink instead of water wherever water is called for.
Used a large bunch of spearmint, about ten cut off tops, total about the size of a batch of celery.
One large ginger root, lightly peeled.
Ten or so green serano chile peppers.
Ran all that through a food processor until a coarse mush. Added some apple juice and simmered for about ten minutes.
3 lbs of Granny Smith apples, cut up and cooked with more chopped spearmint (another 4 tops or so) and apple drink as directed (bag of apples was 3 lbs. so I went with that instead of the 4 lbs. called for).
Strained the apple/mint mush four times through a metal mesh strainer, adding more juice and reheating before each straining.
Strained the food processor mush once into the same liquid (then added that mush to the apple/mint mush for use in later making a great Apple/Mint/Ginger/HotPepper cake).
Measured the liquid and had 8 cups so I boiled and simmered until reduced down to just under 5 cups.
Added the sugar according to directions, 7/8 cup sugar to each cup of liquid.
Boiled the sugar liquid to 221f degrees. Could fee/l how thick it was. Ladled into sterile Mason jars. Put on lids and left to cool on counter. Next day all was jellied nicely and went into the fridge!
Mixed the remaining mush with about an equal amount of flour/sugar/baking powder mix and baked at 350 for about 50 minutes. Came out GREAT! The ginger and hot pepper makes it a very peppy cake with the apple and mint flavor behind it.
May lemon juice be used instead of vinegar? I’d like to be able to dual purpose my mint jelly to make dessert jellied mojhitos.
Excellent recipe Elise, the apple jelly formed perfectly but the mint flavour was very weak when I sampled it before putting it in jars. Decided to add another half cup of finely chopped mint leaves immediately before putting into jars. The result was a much improved minty flavour, although you end up with a speckled jelly – no problem as far as I’m concerned. The mint flavour also improves after 24 hours in the fridge. This recipe is an excellent veggie alternative to my traditional jelly made with gelatine.
I tried this recipe. I even doubled the mint and I can’t taste the mint. I think I will try this with pork roast also, since the mint is so weak in flaver.
Can I just double check this recipe please.
I have 8 cups of juice. So how many cups of sugar do I need?
In general, it’s not a good idea to double jelly recipes. The fact that you are doubling the volume, without doubling the surface area for evaporation is what can get you into trouble. That said, you don’t really know if it will work unless you try it. Personally I would just make a second batch. As for the amount of sugar, it is as given in the recipe, 7/8 of a cup of sugar for every cup of juice. ~Elise
I have a really stupid question…What kind of mint? Spearmint? I’m planning on getting some seed to start and was wondering what kind to grow…
Yes, spearmint. ~Elise
Can you use dried mint for this?
How much dried mint can I use?
Normaly there is fresh mint in my yard in the summer. It’s early spring here.
No. This particular recipe requires fresh mint. ~Elise
I have an open jar of mint jelly and a portion is crusty white. Is it safe to eat? It seems this always happens when I refrigerate the left overs from a newly open jar.
Sounds like mold to me. I would toss the jelly. ~Elise
Thank you for this recipe! I followed your recipe exactly, except for draining the juice. I didn’t get much juice out the first time I drained it, so instead I pressed out the solids and then let it drain from the apple sauce that was left. The juice wasn’t very clear, but I decided that it was going to be OK if it wasn’t clear. After I added the sugar and brought it to a boil, the juice became clear! I was amazed! It also gelled better than I could have imagined! I am very amazed that I made something so awesome. Thanks for the good, clear, directions.
I’m just finishing the recipe. I’ve got a nice Apple Jelly, no mint. I added the mint in step one as directed. By the end of the 20 minute boil, all the minty-ness was gone. Is the mint supposed to be added with the vinegar?
Hmm, that’s weird. No idea what’s up with that. You do add the mint with the apples in the first step. ~Elise