Saphellae
Head Chef
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.
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.