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Prep Time: 480 Minutes Cook Time: 20 Minutes |
Ready In: 500 Minutes Servings: 6 |
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A traditional side for lamb, but would also be very good as a glaze for chocolate cake or to fill chocolate thumbprint cookies. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/2 cup fresh mint leaves |
3 cups sugar |
1/4 cup water |
1 quart apple juice |
green food coloring |
Directions:
1. Wash mint and mince finely; add 2 tablespoons sugar and water and let stand for several hours or overnight.
2. Bring to boiling point; strain.
3. Combine remaining sugar and apple juice.
4. 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).
5. Add food coloring and mint juice.
6. Pour into hot, sterilized jars and seal; process in boiling water bath for ten minutes.
7. **Variation-Use spearmint flavoring for apple jelly, if you don't have fresh mint.
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