12 med. size cooking apples
3 c. sugar
1 tsp. mint extract or mint & peppermint extract
3 drops green food color

Quarter apples; remove stem and blossom ends. Add just enough water to cover. Cook, covered, 20 minutes or until apples are tender. Put apples, including juice, into jelly bag or 4 thicknesses of cheesecloth. Allow juice to drip from bag. (For clear jelly, do not squeeze bag.) Combine 4 cups of the juice with sugar and boil rapidly to jellying point, 220 degrees to 222 degrees or until two drops of jelly will run together off side of spoon. Add extract and food color. Remove from heat. Pour into hot, sterilized jelly glasses or caning jars. Seal. Excellent with lamb. Makes about 4 half-pints.