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Old 10-03-2009, 12:10 PM   #1
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Apple Mint Jelly - Too Acidic?

I made an apple mint jelly this morning and tasted it before putting it into jars.. it is so acidic! Should I have put less cider vinegar? Here is the recipe below. Will it get less acidic as it sets?

3 lbs firm, tart apples
1 lemon
1 small bunch of fresh mint, roughly chopped (about 1-1/2 cups)
1 cup cider vinegar
sugar (equal to amount of juice produced after straining overnight)

I used granny smith apples. Also, I used enough water during the first boil to just cover the fruit. Maybe I will make an apple basil jelly instead next time.

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Old 10-03-2009, 12:38 PM   #2
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lemon and vinegar? Yes, that looks like alot of vinegar.
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Old 10-03-2009, 12:44 PM   #3
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If it doesn't get less acidic after it sets, any ideas on what I can do with it?
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Old 10-03-2009, 02:54 PM   #4
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If you want to keep it, maybe just dump it all back into a pot, add lots more apple juice/sugar, boil; put back into jars.
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Old 10-03-2009, 04:47 PM   #5
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Hmm.. I'm not a fan of recanning, as it is iffy. I think I'll just warm it up, add fresh apples and sugar, and serve it on meat. So it is more like a glaze/sauce...
Thanks!

Just finished making cranberry butter, and plum butter. Mmmmmmmmmm.
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Old 10-03-2009, 07:33 PM   #6
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I've never heard of such a canning recipe with lemon juice and cider vinegar. Might be someone's effort to "acidify" that much mint leaves, which I would not recommend anyway. Most canning recipes shy away from use of fresh herbs for safety reasons.
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Old 10-03-2009, 09:06 PM   #7
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I would assume that the mint is strained out before canning????
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Old 10-04-2009, 10:18 AM   #8
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Yes, because it is a jelly the mixture is left to strain overnight through cheesecloth. There are no solid pieces, only juice.
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Old 10-13-2009, 03:12 PM   #9
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I like your idea about the glaze.
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Old 10-13-2009, 04:05 PM   #10
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As a dressing for coleslaw?
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