Tart, firm apples
1 c. (firmly packed) mint leaves
Sugar
Green food coloring

Wash the apples thoroughly and remove the steams. Slice the apples and place in a large kettle. Add about half as much water as apples and bring to a boil. Simmer until the apples are soft. Turn the fruit and juice into a jelly bag and let the juice drip into a container below. Pour 1 cup boiling water over the mint leaves and let stand for 1 hour. Press the juice from the leaves. Measure the apple juice and add 2 tablespoons of the mint juice to each cup of apple juice. Bring to a boil, then add 3/4 cup sugar for each cup juice. Stir to dissolve the sugar and boil over high heat to the jelly stage. Add the food coloring to desired tint and pour the jelly into hot jelly glasses. Pour in about 1/8 inch hot paraffin and allow to cool. Cover with lids.