Mint Jelly

• 1-1/2 cups firmly packed fresh mint leaves
• 2-1/4 cups water
• 3-1/2 cups sugar
• 2 Tbsp. lemon juice
• Few drops green food colouring
• 1 pouch Certo Liquid Pectin

1. Crush mint leaves.
2. Place in large saucepan; add water.
3. Bring to boil on medium-high heat.
4. Remove from heat; cover and let stand 10 min.
5. Strain through cheesecloth-lined strainer or jelly bag.
6. Measure exactly 2 cups strained infusion into large saucepan.
7. Add sugar, lemon juice and food colouring.
8. Bring to full rolling boil on high heat; boil 1 min., stirring constantly.
9. Remove from heat.
10. Immediately stir in pectin.
11. Stir and skim foam for 5 min.
12. Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.
13. Seal while hot with sterilized two-piece lids with new centres.
14. Let stand at room temperature until set.

mint, water, sugar, lemon juice, colouring, pouch certo

Taken from www.kraftrecipes.com/recipes/mint-jelly-92287.aspx (may not work)