We have a spring perennial border that is bursting with mint right now, so my wife decided to make some apple-mint jelly to take advantage of the surplus. She used our Mehu-Liisa steam juicer to juice the apples and mint together and then used the juice in a recipe she found on line that she adapted. Here goes:
8 lbs of green apples (not unripe, but a green variety, Granny Smith is recommended) chopped roughly
2-4 oz. of mint leaves (that’s a lot of mint leaves, you’ll be surprised)
5 cups of white vinegar (apple vinegar would probably work well, too. I does have a stronger flavor though)
Sugar at a ratio of 1 lb to 2 1/2 cups of liquid
- Chop the apples roughly and make a few layers with the mint in the steamer basket (starting with apples to avoid blocking drain holes). Steam over medium high heat for up to 45 minutes (keep an eye on the water level in the water pan by checking after 30 minutes). This should yield about 5-6 cups of juice.
- Combine the juice and the vinegar in a large stock pot (6 quart at least) and heat gently (do not boil yet).
- Add calcium water (Pomona Pectin method) at a ratio of 4 teaspoons calcium water to 4 cups of liquid.
- Measure out proper amount of sugar in a separate bowl. Add pectin powder at a ratio of 4 teaspoons per 4 cups of liquid. Mix thoroughly.
- Bring juice-vinegar liquid to a boil and add the sugar-pectin mix gradually. Whisk vigorously to dissolve the sugar-pectin blend. Return to a boil (stirring all the while) and then remove from heat.
- Fill sanitized jars to 1/4 inch of top. Wipe rims clean with a dry paper towel. Attach lids finger tight.
- Process 10 min. in an atmospheric steam canner or a water bath according to USDA guidelines.
This recipe yielded about 26 half-cup jars of yummy, tangy, minty jelly. I had some last night with my lamb stew. Fabulous.
I hope you get a chance to try this recipe with your Mehu-Liisa. As always, let me know if you have any questions, tips, or recipes you want to share.