Apple Mint Jelly

4 c Apple juice
1 1/2 c Fresh mint leaves
2 tb Lemon juice
1 pk Powdered fruit pectin
5 1/4 c Sugar
Green food coloring

In a Dutch oven, combine apple juice, mint leaves, lemon juice, and pectin over medium-high heat. Bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat; skim off foam. Strain mixture; discard mint leaves. Tint jelly green. Pour into heat-resistant jars with lids. Store in refrigerator. Yield: about 3 pints jelly.

Apple Mint Jelly printer friendly version located here. (Just the recipe. Nothing else.)
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