Mint Jelly

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

Place 1 2/3 cups 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 is boiling 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 then 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 water 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.