6 lbs. apples, stemmed & chopped
6 c. water
3 c. sugar
3/4 c. fresh mint leaves, "crushed"
2 tbsp. lemon juice
2 drops green food coloring

Combine apples and water in Dutch oven, bring to a boil. Cover, reduce heat, simmer 20 to 25 minutes. Strain apples through jelly bag, reserve 4 cups juice. Combine 4 cups juice, mint lemon juice, sugar and food coloring. Boil, stirring frequently until temperature reaches 220 degrees. Remove from heat, skim foam. Pour jelly through sieve into hot, sterilized jars. Cover with metal lids, screw rings tight. Process in boiling water 5 minutes. Yields: 4 half pints.