Jalapeno Mint Jelly

• 1 3/4 cups (425 mL) finely chopped fresh mint, divided
• 1 1/2 cups (375 mL) water
• 3 1/2 cups (875 mL) granulated sugar
• 3/4 cup (175 mL) cider vinegar
• 2 tbsp (25 mL) strained fresh lemon juice
• 2 jalapeno peppers, finely chopped
• 1 pouch liquid fruit pectin

1. 1.
2. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan.
3. Remove from heat, cover, and let stand for 30 minutes to steep.
4. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
5. 2.
6. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan.
7. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly.
8. Remove from heat; stir in pectin and remaining mint.
9. 3.
10. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
11. Use lemon balm leaves in place of the mint and omit the jalapeno peppers.

fresh mint, water, sugar, cider vinegar, lemon juice, peppers, liquid fruit pectin

Taken from www.epicurious.com/recipes/food/views/jalapeno-mint-jelly-230705 (may not work)