Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Homemade Mint Jelly Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It Share Share Tweet Pin Email Yield: 6 8-ounce jars This bright-green jelly is traditionally served with lamb. Ingredients 1 cup fresh mint leaves 1 cup boiling water 6 cups apple juice 4 ½ cups sugar Green food coloring Directions Put mint leaves in a small bowl and cover with boiling water. Let stand for 1 hour, pressing juice from the leaves every so often. Remove leaves. In a large kettle over medium heat, combine apple juice and mint extract. Bring to a boil, then add sugar. Continue to boil until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, 20 to 30 minutes. Stir occasionally. Remove from heat and discard mint leaves, if added. Add a few drops of green food coloring, if desired. Skim off and discard any foam. Carefully ladle jelly into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess jelly from inside and outside rims, then seal. Cook's Notes For a stronger mint flavor, tie bruised mint leaves in two thicknesses of cheesecloth and boil with the juice. Rate it Print