This bright-green jelly is traditionally served with lamb.

Martha Stewart Living, Fall 1991


Recipe Summary

Makes 6 8-ounce jars


Ingredient Checklist


Instructions Checklist
  • 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.