Best Apple Mint Jelly Less Sugar Recipes

APPLE JELLY (NO SUGAR OR LOW SUGAR)

Steps:

• Wash the apples well and remove the stem and blossom ends. Don't worry about peeling or coring them, just cut them into chunks.
• Combine the apple chunks and 3 cups of water in a saucepan. Cover and simmer for 10 minutes, stirring occasionally.
• Crush the apple chunks with a potato masher and simmer for another 5 minutes.
• Strain the mixture through a dampened jelly bag or several layers of cheesecloth to extract the juice. An easy way to do this is to tie the jelly bag or cheesecloth to a wooden spoon, then place the wooden spoon over a large pot, allowing the juice to drip into the pot for 2-4 hours.
• Prepare the boiling water canner. Put the canning rack on the bottom of a large pot, then heat four half pint jars in simmering water until ready to use. Wash the lids in warm soapy water and set aside with the bands until you are ready to use them.
• Combine the prepared juice in a saucepan and gradually stir in the no sugar pectin. Bring the mixture to a full roiling boil that can not be stirred down, over high heat, stirring occasionally.
• If you are using sugar, honey, or another sugar substitute, add that now and return the mixture to a full roiling boil.
• Boil hard for one minute, stirring constantly. Remove from heat and skim any foam if necessary.
• Using a jar lifter, lift one jar and place it on a towel or wooden cutting board. Ladle the hot jelly into a hot jar using a canning funnel. Leave 1/4 inch of headspace at the top (the headspace measuring tool helps). Remove any air bubbles and wipe the jar rim.
• Center a lid on the jar and apply the band, adjusting to fingertip tight. Place the jar into the boiling water canner, then repeat the process until all of the jars are filled.
• Process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.
• Remove the jars with the jar lifter and let them cool for 24 hours. Check the lids for a seal, they should not flex when the center is pressed.
• It may take up to 48 hours or longer for the apple jelly to set. It will set even more once it is placed in the refrigerator.

APPLE JUICE MINT JELLY

Steps:

• Wash mint and mince finely; add 2 tablespoons sugar and water and let stand for several hours or overnight.
• Bring to boiling point; strain.
• Combine remaining sugar and apple juice.
• Cook for 20 minutes or until mixture reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).
• Add food coloring and mint juice.
• Pour into hot, sterilized jars and seal; process in boiling water bath for ten minutes.
• **Variation-Use spearmint flavoring for apple jelly, if you don't have fresh mint.

OLD FASHION APPLE-MINT JELLY

Steps:

• Wash the apples and remove the stems and dark spots. Quarter but do not peel or core. Place in a medium size enamel pot.
• Add just enough water to half cover the fruit. Cook over low heat until fruit is soft (about 1 hour) place cooked apples in a jelly bag and drain out the liquid. You will get more juice if you squeeze the bag but the jelly will be cloudy if you do.
• Measure the juice. Add 1/2 c honey for each cup of juice. Boil until jelly is done.
• To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon. Raise it about a foot above above the pot away from the steam and wait about 20 seconds. Tip the spoon so that the syrup slides off the side of the spoon. If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done. If it slides off in several separate drops cook it longer.
• Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further.
• Remove leaves and ladle into hot sterile jars. Seal and process in a boiling water bath for 5 minutes or as according to canners instructions.
• For special occasions you can pour hot jelly into buttered molds.

APPLE AND MINT JELLY

Steps:

• Don't peel or core the apples. Cut into eighths.
• Boil them with the water and lemon juice till soft. Strain off the juice. (this took about 20 mins and is included in the prep time).
• Add 500grams of sugar for every 600mls liquid. I ended up with 1 litre of liquid so used 840g sugar. It tastes good.
• Add the mint, chillis and sugar, stir till the sugar dissolves, boil till jellied. I began testing mine after about 20 mins, but found it took around 45 minutes I tested by dropping a small amount on a plate and popping it in the freezer for a couple of minutes. I cooked until it had a jellied consistency when I ran my finger through it.
• Bottle and seal while hot.
• Note: The mint can be strained out after about ten minutes cooking, but I rather like left in, as long as it is finely chopped.