1 cup of mint leaves, washed, then dried on paper towels
4 cups apple juice
4 cups white sugar
1 box powdered pectin
5 or 6 drops green food coloring
Combine mint leaves, apple juice, food coloring and pectin in a large saucepan. Bring to a boil and stir in sugar until dissolved. Boil for two minutes, remove from heat and skim off foam.
Pour into sterile jars, leaving 1/8 inch headspace. Wipe jar rims, adjust lids and rings. If desired, process in a hot water bath for five minutes.
1 3/4 cup honey
1 cup clear apple juice
1 tablespoon lemon juice
3 ounces liquid pectin
Combine the honey, apple juice and lemon juice in a large pan. Bring the mixture quickly to a boil over high heat and stir in the liquid pectin.
Bring to a full boil (one that cannot be stirred down) and boil for exactly 1 minute. Remove from heat and stir. Skim off any foam that appears on the top. Pour into sterilized jars and process in water bath for 10 minutes. Store in a cool dry place.
1 jalapeno pepper, seeded and chopped
7 medium green peppers, cut into 1-inch pieces
1-1/2 cups white vinegar
1-1/2 cups apple juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon canning salt
5 cups sugar
About 8 drops green food coloring, optional
Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.
4 cups apple juice (bottled)
1 tablespoon maple syrup (pure)
5 cups sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1 3⁄4 ounces dry pectin
Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (I still prefer 220 degrees on the candy thermometer!).
Remove from heat and skim off foam with a metal spoon.
Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.