5 cups unsweetened apple juice
7 1/2 cups sugar
1-3 drops green food color
1 pouch (3 oz) liquid pectin
1 teaspoon mint extract
Wash and sterilize jars; prepare lids and rings. Bring boiling water bath canner to a boil.
Place juice, sugar and food color in large saucepan; stir to dissolve. Over high heat, bring juice to a hard full rolling boil (one that will not stir down). Quickly stir in pectin and mint flavoring, bring back to a boil; stirring constantly, boil hard 1 minute. Skim foam as needed/desired; ladle into hot prepared jars, cover with lids and snugly tighten rings. Process jars in boiling water bath canner 10 minutes (for altitudes 2,000 to 6,000 feet. Set on clean dish towel to cool for 24 hours; label and date. Serve with hot buttered rolls, on crackers, with pork and lamb.
Makes approximately nine 8-ounce jars.
For delicious dairy recipes go to www.UtahDairyCouncil.com or www.NationalDairyCouncil.org
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