Using a combination of one-fourth under-ripe fruit and three-fourths ripe fruit, bring 5 pints of blackberries and 3/4 cup of water to a boil, and cook for five minutes. Strain the mixture through two layers of damp cheesecloth, and place 4 cups of the blackberry juice in a pan with 3 cups of sugar. Cook on high until the mixture is thickened, pour the jelly into sterilized jars, and process in a hot water bath.
To make apple jelly, cut 3 pounds of washed, unpeeled red apples into small pieces, maintaining a ratio of one-fourth under-ripe apples and three-fourths ripe apples, and bring the apples and 3 cups of water to a boil. Reduce the heat, and simmer the apples for 20 minutes before straining the mixture through damp cheesecloth.
Place 4 cups of the strained apple juice in a pan with 3 cups sugar and 2 tablespoons lemon juice, and cook until the jelly falls off a spoon in a sheet. Process the jelly in a hot water bath.
To make mint jelly, pour 1 cup of boiling water over 1 packed cup of mint leaves, and allow the mixture to stand for one hour. Press the leaves to extract the juice, and combine 1/2 cup of mint extract with 4 cups of freshly prepared apple juice and 3 cups of sugar. Cook until the mixture falls off a spoon in a sheet, pour into jars, and process the jelly.