Fresh Mint Jelly
|Mint leaves and stems||1 1⁄2 Cup (24 tbs), firmly packed|
|Water||2 1⁄4 Cup (36 tbs)|
|Lemon juice||2 Tablespoon, strained (Made From 1 Lemon)|
|Sugar||3 1⁄2 Cup (56 tbs)|
|Fruit pectin||1 3⁄4 Ounce (1/2 Bottle / 1 Box)|
Wash mint leaves and stems thoroughly.
Place in a large saucepan and crush with a potato masher or glass.
Add water and bring quickly to a boil.
Remove from heat, cover, and let stand 10 minutes.
Strain and measure 1 3/4 cups into saucepan.
Add lemon juice and a few drops of food color if desired.
Place over high heat and bring to a boil, stirring constantly.
Stir in fruit pectin.
Bring back to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat, skim off foam with metal spoon, and pour quickly into sterilized jars or jelly glasses, leaving 1/2 inch space at top.
Wipe any spillsfrom jar rim and immediately pour 1/8 inch hot paraffin on jelly.