Mint Jelly can be used instead of mint sauce, in the same manner as red currant jelly.
1-1/2 cups of fresh mint leaves and stems, washed
4 to 6 drops of green food coloring
2-1/4 cups water
3-1/2 cups sugar
2 tablespoons lemon juice (in the bottle)
3-ounces liquid pectin
Make sure mint is washed clean. Chop finely. Combine with water in a saucepan. Bring to a boil and remove from heat. Cover and let stand for 10 minutes. To remove the mint, strain through cheesecloth (triple layer) or jelly bag. Add food coloring.
Combine 1-3/4 cups of mint juice, lemon juice, and sugar in a 4-quart saucepan. Bring to a boil over high heat while stirring frequently. Add liquid pectin and continue stirring until you return to a full boil. Boil 1 minute.
Remove from heat and fill hot 1/2 pint jars with mixture. Do not fill to the top, leave about 1/4-inch headspace. Place hot lids on jars and screw on bands. Process in boiling water canner for 5 minutes.
You'll need half-pint-canning jars with bands and new lids and a large cooking pot or canner. Sterilize jars while working with jelly mixture.
Makes about 4 half-pints.
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