Evening Republican, Volume 21, Number 150, Rensselaer, Jasper County, 5 July 1918 — Mint Jelly From Apples. [ARTICLE]

Mint Jelly From Apples.

Wash two quarts of green apples, cut In quarters, remove stem and blossom, not the core, put into saucepan with two cupfuls of water, cover and bring to boil. As.soon as the apple begins to boil remove cover and mash with, potato masher. Put pulp into piece of cheesecloth, let it hang over: night. Next morning add one cupful' of warmer sugar to each cupful of. juice. Return to fire and add two cupfuls of fresh mint leaves that have been chopped very fine and loosely tied in piece of cheesecloth. Boil eight ofj ten minutes; skim carefully, press the mint every time It is skimmed. Or ten drops of spearmint can bdi added when fresh mint is not obtainable.