Blanch the mint leaves in 1/8 liter (approximately 1/2 cup) of boiling water. Cover and let simmer for about 30 minutes. Drain well.
Mix the mint, apple juice, white wine and sugar. Bring to a boil, stirring constantly. Simmer for about 10 minutes. Pour the jelly into prepared jars, seal tightly and let cool upside down. Cool completely before serving.