Fresh Mint Jelly
|Mint sprigs||1 1⁄2 Cup (24 tbs), loosely packed (Including Leaves And Stems)|
|Water||2 1⁄4 Cup (36 tbs)|
|Lemon juice||2 Tablespoon|
|Green food color||3 Drop|
|Sugar||3 1⁄2 Cup (56 tbs)|
|Liquid fruit pectin||3 Ounce (1/2 Of 6 Ounce Bottle)|
Wash mint leaves and stems.
Place in saucepan with water.
Bring to boiling.
Remove from heat; cover.
Let stand 10 minutes.
Strain out mint leaves and stems, reserving 1 3/4 cups liquid.
In a 4-quart kettle or Dutch oven combine mint liquid, lemon juice, and green food coloring.
Stir in sugar.
Bring mint mixture to full rolling boil.
Stir in fruit pectin.
Boil hard, uncovered, 1 minute, stirring constantly.
Remove from heat.
Quickly skim off foam with metal spoon.
Pour hot jelly at once into hot, sterilized half-pint jars or glasses.