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Mint Jelly

1 1/2 to 2 cups (packed) fresh mint (mostly leaves), washed and drained
2 1/4 cups water
1/4 cup fresh lemon juice
pinch salt
3 1/2 cups sugar
1/2 bottle (6 oz size) liquid pectin
1-2 drop green food coloring (optional)

Crush mint in a large sauce pan. Add the water, bring slowly to
boil and boil 30 seconds. Remove from heat, cover and let mint
steep for 15 minutes. Pour the mint infusion through a fine-meshed
stainer, pressing lightly on the leaves before discarding them.
Measure 1 1/2 cups of the infusion into a large saucepan. Add
lemon juice, salt and sugar. Bring to a hard boil, stirring
constantly; when the boil cannot be stirred down, add the pectin.
Return to a full rolling boil, and start timing when the boil cannot
be stirred down. Boil for 1 minute, then remove from the heat.
Skim off any foam, add the food coloring and then pour into hot,
sterilize jars. Seal at once. Process in water bath for 5 minutes
if desired. Cool and store makes 4 half-pint jars, plus a taster


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