Apple Jelly with Mint

Rinse and quarter the apples. Remove the core and process through a juicer. Measure 1 liter (approximately 1 quart) of apple juice, then pour into a large pot. Rinse and dry the mint, and set aside 5 whole leaves. Finely chop the remaining mint. Heat the juice to 50°C (approximately 125°F). Add the pectin and the jam sugar to the pot. Bring the mixture to a boil, stirring constantly. Cook for 4 minutes until the jam begins to thicken. Mix in the chopped mint, then transfer to the prepared jars. Place 1 whole mint leaf in each of the jars. Seal tightly and cool completely.