This is one that my granny use to make and also my mum.Found the recipe in granny's handwritten recipe book.

Recipe 1:-Mint Jelly

Green cooking apples, or apple peelings and cores
Water to cover
Sugar Fresh mint

Method:-Wash the apples and cut into pieces or use the peelings and cores of apples of which the flesh has been used for other purposes,e.g.bottled apple pulp. Put into a preserving and cover with water. Stew intil the fruit is soft and broken. Test for pectin. Boil a few well washed sprigs of mint with the apples. Strain the juice and measure it. Allow 1 lb of sugar to each 1 pint of juice,add finely-chopped mint(1 level teaspoonful to each 1 pint of juice)and boil until setting point is reached. Remove the scum,pour into heated jars and cover.
Note:A few drops of green vegetable colouring can be put in to improve the colour.

Recipe 2:-Mint Jelly (Good Housekeeping Cookery Book.1972)

6 lb of cooking apples
2 1/4 pints of water
A bunch of fresh mint
2 1/4 pints vinegar
Sugar
6-8 tbsps.chopped mint
Green colour (optional)

Wash and roughly chopthe apples,put in a large pan with the water and bunch of mint and simmer until reallysoft and pulped. Add the vinegar and boil for 5 minutes. Strain through a jelly cloth. Measure the extract and return it to the pan with 1 lb.sugar to every pint of extract. Stir until the sugar has dissolved and boil rapidly until a "jell" is obtaaineds on testing. Stir in the finely chopped minnt and a few drops of colouring,if like. Skim,pot and cover in the usual way.

Hope one of this is of some help to you, nannie connie.

Best wishes
annemari