How to Make It
Trim greens from turnips. Cut trimmed turnips into uniform 3/4-inch pieces to measure 6 cups. (Discard trimmed greens and excess turnips, or reserve for another use.) Place in a large skillet, and stir in 1/4 cup water, butter, and salt. Bring to a low simmer over medium. Cover and cook, undisturbed, 5 minutes.
Uncover skillet; stir in jelly. Cook, uncovered, stirring often, until turnips are tender and liquid is syrupy, 10 to 12 minutes. (If jelly separates from butter sauce while turnips cook, stir in additional water, 2 tablespoons at a time, to incorporate jelly back into sauce.)
Stir in mint; serve immediately.