Briefly rinse the mint leaves under cold water and drain well.
Then pour the boiling water and infuse for at least 1 hour with the lid closed. Drain in a colander. Mix the liquid with the
Mix the liquid with the apple juice, the white wine and the jelling sugar, stir and let it bubble for 10 minutes. Now make a jelly test
make a jelly test. If the jelly is still not firm enough, make another 2 min, then make the second sample. Remove the saucepan from the stove and add a few drops of the jelly.
color the jelly with a few drops of food coloring. Immediately fill into prepared jars and seal them. Keep the mint jelly cooled and dark.
Shelf life: 8 months Serving suggestion: You can serve the jelly as an extremely tasty addition to roast beef or possibly a fine roast venison. As a spread, mint jelly tastes best when spread on very fresh bread rolls or possibly on the fluffy, round rusks that are mainly imported from Holland, or possibly on crisp bread.