Mint Jelly

• 1 cup packed fresh mint leaves, chopped
• 1 cup water
• 1/2 cup cider vinegar
• 3 1/2 cups white sugar
• 5 drops green food coloring
• 1 (3 ounce) pouch liquid pectin
• 9 half pint canning jars with lids and rings

1. Mix the mint, water, vinegar, and sugar together in a heavy-bottomed pan over medium-high heat; quickly bring to a boil while stirring.
2. Immediately remove from heat; stir the food coloring and pectin into the mixture.
3. Return the pan to the heat; bring to a full boil for 30 seconds.
4. Immediately remove from heat.
5. Strain the mixture through 2 layers of damp cheesecloth.
6. Sterilize the jars and lids in boiling water for at least 5 minutes.
7. Pack the strained liquid into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
8. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
9. Wipe the rims of the jars with a moist paper towel to remove any food residue.
10. Top with lids and screw on rings.
11. Place a rack in the bottom of a large stockpot and fill halfway with water.
12. Bring to a boil over high heat; carefully lower the jars into the pot using a holder.
13. Leave a 2-inch space between the jars.
14. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
15. Bring the water to a full boil, cover the pot, and process for 15 minutes.

mint, water, cider vinegar, white sugar, canning jars with

Taken from allrecipes.com/recipe/mint-jelly-2/ (may not work)