Mint Jelly

 Mint jelly

1½ cups packed fresh mint leaves and stems

2 tablespoons lemon juice

2¼ cups boiling water

1 drop green food coloring

3½ cups white sugar

½ (6 fluid ounces) container liquid pectin

Rinse off the mint leaves, and place them into a large saucepan. Crush with potato masher. Add water, and bring to a boil. Remove from heat, cover and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of mint juice.

Place 1 2/3 cups of mint into a saucepan.  Stir in the lemon juice and food coloring.  Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture has begun to boil, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars and seal. 

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.