Despite the South’s famous Mint Juleps, Mint jelly has not enjoyed the same level of popularity in this region as it does elsewhere in the country. One exception I have discovered is the unique Apple jelly flavored with mint leaves found in certain areas of the Blue Ridge Mountains in Virginia and West Virginia. These regions are known for cultivating tart, red-skinned Stayman and Winesap apple trees, as well as wild mint that grows abundantly along rivers and streams. When making this jelly, it is important to keep the apple skins intact as they contain most of the natural pectin needed for the jelly to set. Additionally, avoid squeezing the cheesecloth during the dripping process to prevent cloudiness in the jelly.
MAKES: four 1⁄2-pint jars
INGREDIENTS:
- 10 firm, unpeeled cooking apples (3 to 3.5 pounds), cored and chopped
- 3 cups hot water
- 4 cups sugar
- 3 tablespoons chopped fresh mint leaves
INSTRUCTIONS:
- In a large stainless-steel or enameled pot, combine the apples and water and bring to a boil.
- Reduce the heat to low, cover, and cook until the apples are very tender, about 30 minutes.
- Line a large sieve with a double thickness of cheesecloth and place it over a large stainless-steel or enameled saucepan.
- Pour the cooked apples and water into the sieve and allow the juice to drip into the pan for about 4 hours. Do not squeeze the cloth.
- Discard the cheesecloth and apple pulp. Add the sugar to the juice in the pan, bring to a boil, and stir until the sugar dissolves.
- Reduce the heat to moderate and continue cooking until the juice reaches 200°F on a candy thermometer.
- Add the chopped fresh mint leaves, stir, and continue cooking until the thermometer reaches 220°F.
- Remove the pan from the heat and skim any foam from the surface of the jelly.
- Ladle the hot pepper jelly into four 1/2-pint sterilized jars, leaving 1/4 inch of space from the tops.
- Seal the jars and store the jelly for about 1 month at room temperature before serving.
