Minted Apple Jelly

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Credit: Jeff McInnis, Chef, and Janine Booth, Chef de Cuisine, Root & Bone, New York; Courtesy of Meat & Livestock Australia
The National Culinary Review, May 2014


Minted Apple Jelly
4 lbs. apples, large dice
4-5 cups water
1 cinnamon stick
3 cloves
2 whole allspice berries
3 cups sugar
1 lemon, juiced
1 rosemary sprig
½ lb. fresh mint, chopped


Minted Apple Jelly
Method: Roughly chop apples (do not peel or core). Put in pan; cover with water. Add cinnamon, cloves and allspice. Bring to a boil; simmer, covered, 45 minutes. Pour into scalded jelly bag suspended over large bowl. Strain overnight.

Measure 4 cups juice into heavy stock pan; slowly bring up heat to a simmer. Add sugar. Add lemon juice; simmer. Add mint; continue to simmer until reach 220ºF for jelly set. Pour into warm, sterilized jars; cover, seal. Jelly will keep for up to a year unopened, stored in cool, dark place. Once opened, put in fridge; use within three weeks.


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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