Apple and Mint Jelly Recipe

Last Updated on October 3, 2021 by Ellen Christian

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I love apples, but sometimes it’s hard to find a recipe that uses up all of the apples. Make this Apple and Mint Jelly recipe for a delicious fall taste.

If you have an abundance of apples on your hands and are looking for new recipes to use them in, then check out this apple mint jelly recipe. This tasty treat is great as a spread on toast or bagels, mixed into yogurt or oatmeal, or even used as an ice cream topping!

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I love apples, but sometimes it's hard to find a recipe that uses up all of the apples. Make this Apple and Mint Jelly recipe for a delicious fall taste.

Apple and Mint Jelly Recipe

All you need for this easy jam are some fresh ingredients like apples, and mint leaves plus simple pantry staples like sugar and water. You can make small batches of this refreshing homemade condiment so you can enjoy it whenever you like. It tastes delicious served alongside cheese platters too!

jelly on crackers with coffee on a grey cloth

Apple mint jelly uses

If you’re wondering what goes well with mint jelly, here are a few ideas to help get you started:

  • Baked Brie Cheese appetizer with apple jam spread on top
  • Top oatmeal or yogurt for a healthy, yet delicious breakfast option
  • Chill and serve with cheese and crackers to add a bit of sweet contrast to the salty mix.
  • Use it as a topping for baked brie or a warm goat cheese tartine. You can even add some crumbled, cooked bacon on top of the apple jam to create a sweet & savory treat!.
  • Top a crispy waffle with maple syrup and some apple mint jelly for an easy brunch option!
  • Use it in place of honey in your recipes when you want a bit of minty, fall taste.
  • Spread onto toast or bagels with cheese for a sweet & savory option to have alongside your morning coffee!
  • You can also use apple mint jelly for lamb or pork.

Apple jam is so versatile and this recipe is easy enough to make smaller batches so you aren’t stuck with leftover apple jam that might go bad before you get the chance to eat it all.

ingredients in bowls to make jelly

The best apples for apple jelly

When buying apples to make this Apple and Mint Jelly recipe, it’s important to pick a variety that can hold up under the heat of cooking. Granny Smith, Pink Lady, and Honeycrisp are best. However, you can use your preferred brand as long as they aren’t too soft or mushy when cooked with other ingredients.

Apples that are hard and crisp will work well for this recipe. Softer apples may turn to mush when cooked this way. Use a firmer variety of apples to get the best results.

Read on for the simple steps to make your own small batch of apple jam with mint.

Apple and Mint Jelly Ingredients

  • 6 lbs. apples (I like to use a combination of red and green apples.)
  • 4 c. granulated sugar
  • 6 c. water
  • 3 c. tightly packed mint leaves
  • 1 box of low sugar pectin

apples and mint leaves in a pot

Instructions for Apple and Mint Jelly

  • Refer to the instructions below to sterilize jars before proceeding.
  • Remove any stems or leaves from the apples. Leave the core, peel, and seeds intact.
  • Cut the apples into small chunks.
  • Place the apples, water, and mint into a large pot. Bring mixture to a boil, then lower heat, cover, and simmer for 10-minutes.
  • Crush mixture with a potato masher or similar item, then recover and simmer for an additional 5-minutes.
  • Pour mixture through a cheesecloth-lined bowl or pour into a strainer with a bowl under it. Allow to sit and drain for several hours, then squeeze the mixture in the strainer with your hands to get any remaining juice out.
  • Measure 6 cups of the juice, adding a small amount of water if necessary. Add this juice, ¼ c. of the sugar, and the pectin into a large pot. Bring to a boil, stirring constantly. Add the remaining sugar and return to a boil, then boil for one minute, continuing to stir. Spoon off any foam from the top of the mixture.
  • Ladle into prepared jars, leaving an approximately ¼-inch headspace. Clean any drippage from the rims of the jars. Place lid discs and rings onto jars and hand tighten.
  • Lower jars into the large pot of hot water, making sure water covers to about an inch over the tops of the jars. (can use the water and pot from sterilizing jars, just add extra water as needed.)
  • Cover the pot with the lid and bring to a boil. Boil for 5-minutes. Remove jars to a rack or countertop to cool for 24 hours.

jars of jelly cooling on a rack

Sterilizing Jars

It’s important that you sterilize your jars before you make this apple and mint jelly recipe. This water bath canner is perfect for making jams and jellies.

Place your jar and lids in a canning pot with a rack in the bottom. If you don’t have a canning pot, you can turn a round cake pan or tart pan upside down in the bottom of the pot. It is important to have something for the jars to sit on so they don’t get too hot on the bottom and burst.

Cover the jars with hot water, allowing the jars to fill with the water. Water should come to about 1 inch over the top of the jars. Place lid on the pot and bring to a simmer and heat for 10 minutes. Remove jars making sure the water is drained out of them.

Ideally, you want to time this so you are removing the jars from the pot at about the same time as the jelly is ready to porin so the jars will be still hot. Otherwise, the hot jelly could cause the jars to break if they are too cold.

I love apples, but sometimes it's hard to find a recipe that uses up all of the apples. Make this Apple and Mint Jelly recipe for a delicious fall taste.

More jam and jelly recipes

Yield: 36

Apple and Mint Jelly Recipe

I love apples, but sometimes it's hard to find a recipe that uses up all of the apples. Make this Apple and Mint Jelly recipe for a delicious fall taste.

I love apples, but sometimes it's hard to find a recipe that uses up all of the apples. Make this Apple and Mint Jelly recipe for a delicious fall taste.

Prep Time 45 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours 15 minutes

Ingredients

  • 6 lbs. apples (I like to use a combination of red and green apples.)
  • 4 c. granulated sugar
  • 6 c. water
  • 3 c. tightly packed mint leaves
  • 1 box of low sugar pectin

Instructions

  1. Refer to the instructions below to sterilize jars before proceeding.
  2. Remove any stems or leaves from the apples. Leave the core, peel, and seeds intact.
  3. Cut the apples into small chunks.
  4. Place the apples, water, and mint into a large pot. Bring mixture to a boil, then lower heat, cover, and simmer for 10-minutes.
  5. Crush mixture with a potato masher or similar item, then recover and simmer for an additional 5-minutes.
  6. Pour mixture through a cheesecloth-lined bowl or pour into a strainer with a bowl under it. Allow to sit and drain for several hours, then squeeze the mixture in the strainer with your hands to get any remaining juice out.
  7. Measure 6 cups of the juice, adding a small amount of water if necessary. Add this juice, ¼ c. of the sugar, and the pectin into a large pot. Bring to a boil, stirring constantly. Add the remaining sugar and return to a boil, then boil for one minute, continuing to stir. Spoon off any foam from the top of the mixture.
  8. Ladle into prepared jars, leaving an approximately ¼-inch headspace. Clean any drippage from the rims of the jars. Place lid discs and rings onto jars and hand tighten.
  9. Lower jars into the large pot of hot water, making sure water covers to about an inch over the tops of the jars. (can use the water and pot from sterilizing jars, just add extra water as needed.)
  10. Cover the pot with the lid and bring to a boil. Boil for 5-minutes. Remove jars to a rack or countertop to cool for 24 hours.

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Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 128Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 33gFiber: 2gSugar: 30gProtein: 0g

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