Name: Mint Jelly
Total time: 14 h 30 min
Ingredients: 3½ cups water , plus extra as needed; 1 pound Granny Smith apples , stemmed and each cut into 8 wedges; ½ cup sugar; 2 tablespoons Sure-Jell for Less or No Sugar Needed Recipes; 3 ounces (1½ bunches) fresh mint sprigs; 1 tablespoon dried mint; 2 teaspoons bottled lemon juice; 2 drops green food coloring (optional)

Why This Recipe Works

Our goal was to get real mint flavor. Steeping mint in hot water extracted plenty of flavor, but quickly turned brown. We noticed that many mint jelly recipes contain apples. Apples are a source of natural pectin that helps jelly set, but in this case they also lightened the color, allowing us to steep the mint without the jelly turning dark. We created a thick solution by simmering apples in water before draining away the solids. Steeping the mint in this solution resulted in a natural-colored mint infusion. Our mint infusion had great flavor, but it diminished when we turned it into jelly. Stirring in dried mint at the end of steeping boosted the mint flavor. If you're devoted to the notion of green mint jelly, two drops of liquid food coloring provide an appealing green hue. There's no need to separate the mint leaves from the stems because the stems contribute flavor as well.

Before You Begin

Do not substitute other brands of low-sugar pectin for the Sure-Jell. This jelly cannot be processed for long-term storage.

Instructions

Bring 3 cups water and apples to boil in large saucepan over medium-high heat. Cover and boil until apples break down and skins separate from flesh, about 15 minutes. Using fine-mesh strainer lined with cheesecloth, strain mixture into large measuring cup and let drain for 30 minutes, occasionally pressing gently on solids to extract as much liquid as possible; discard solids.

Whisk ¼ cup sugar and Sure-Jell together in bowl; set aside. Pulse mint sprigs and remaining ½ cup water in food processor until coarsely chopped, about 8 pulses; transfer to now-empty saucepan. Add strained apple water, cover, and let sit for 30 minutes. Stir in dried mint and let sit for 15 minutes longer.

Using clean fine-mesh strainer lined with cheesecloth, strain mixture into large measuring cup, squeezing cheesecloth to extract as much liquid as possible; discard solids. Add water as needed until mixture measures 2¼ cups; transfer to clean, large saucepan.

Add Sure-Jell mixture and lemon juice and bring to boil, whisking constantly. Add remaining ¼ cup sugar and bring to vigorous boil, whisking constantly. Once boiling, cook for 1 minute, whisk constantly. Remove pot from heat and skim foam from surface using large spoon. Stir in food coloring, if using.

Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Using funnel and ladle, portion hot jelly into hot jars and let cool to room temperature. Cover and refrigerate until jelly is set, 12 to 24 hours. Serve. (Jelly can be refrigerated for up to 2 months.)