CERTO Mint Jelly

• 1-3/4 cups mint infusion (about 1-1/2 cups firmly packed fresh mint leaves with stems)
• 2-1/4 cups water
• 2 Tbsp. fresh lemon juice
• Few drops green food coloring (optional)
• 3-1/2 cups sugar
• 1/2 tsp. margarine or butter
• 1 pouch CERTO Fruit Pectin

1. Boil jars on rack in large pot filled with water 10 minutes.
2. Place flat lids in saucepan with water.
3. Bring to boil.
4. Remove from heat.
5. Let jars and lids stand in hot water until ready to fill.
6. Drain well before filling.
7. Wash mint leaves and stems; finely chop or crush.
8. Place in 3-quart saucepan; add 2-1/4 cups water.
9. Bring to boil.
10. Remove from heat; cover and let stand 10 minutes.
11. Place 3 layers of damp cheesecloth or jelly bag in large bowl.
12. Pour prepared infusion into cheesecloth.
13. Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
14. Press gently.
15. Measure exactly 1-3/4 cups into 6- or 8-quart saucepot.
16. (If needed, add up to 1/2 cup water for exact measure.)
17. Add lemon juice and food coloring.
18. Stir sugar into infusion in saucepot.
19. Add margarine.
20. Bring mixture to full rolling boil on high heat, stirring constantly.
21. Stir in pectin quickly.
22. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
23. Remove from heat.
24. Skim off any foam with metal spoon.
25. Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
26. Wipe jar rims and threads.
27. Cover with two-piece lids.
28. Screw bands tightly.
29. Invert jars 5 minutes, then turn upright.
30. Or follow water bath method recommended by USDA.
31. After jars are cool, check seals.

mint infusion, water, lemon juice, coloring, sugar, margarine

Taken from www.kraftrecipes.com/recipes/certo-mint-jelly-51938.aspx (may not work)