Mint Jelly

• 1 cup packed peppermint leaves
• 2 cups water
• 6-1/2 cups sugar
• 1 cup white vinegar
• 1/2 teaspoon butter
• 2 pouches (3 ounces each) liquid fruit pectin
• 3 to 4 drops green food coloring

1. In a Dutch oven, bring mint and water to a boil. Boil for 1 minute. Remove from the heat and pour though a fine sieve, reserving mint liquid. Discard leaves.
2. Return liquid to pan. Add the sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pectin pouches; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring.
3. Carefully ladle into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
4. Or, cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks or freeze for up to 12 months.)

peppermint, water, sugar, white vinegar, butter, pouches

Taken from www.tasteofhome.com/recipes/mint-jelly/ (may not work)