Mint Jelly

By Tessie2



1 cup firmly packed mint leaves
1 cup boiling water
4 cups apple juice
2 tablespoons lemon juice
3 cups sugar
green food coloring
Put mint leaves in a bowl; add boiling water; let stand 1 hour. Press juice from mint leaves; reserving 1/2 cup mint extract. Combine apple juice, lemon juice and reserved mint extract in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Boil over high heat, stirring constantly, to 8 degrees F above the boiling point of water or until jelly sheets from a spoon. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring, if desired. ladle hot jelly into hot sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 4 half-pints