Makes about 3 pints
Other herbs may be substituted for the mint in this recipe. Fresh or dried Robert's Lemon Rose geranium leaves give it a light rose flavor and a honey gold color.
2 cups firmly packed fresh mint, or 1 ounce dried4 cups water (for dried herbs use 4 1/3 to 4 ½ cups water)
2 2/3 cups sugar
1 package Sure-Jell Light Fruit Pectin
If using fresh herbs. wash the leaves and stems. Finely chop or crush and place in saucepan. Add the water and bring quickly to a boil. Remove from heat, cover, and let stand 10 minutes. Strain.
Measure 3 3/4 to 4 cups of this mint tea. Mix 1/4 cup sugar and the fruit pectin in a small bowl, then stir the mixture into the tea. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in the remaining sugar. Bring back to a full boil and boil 1 minute
longer, stirring constantly. Remove the pan from the heat. Skim off any foam.
Fill clean canning jars (prepared according to package directions) immediately to within 1/8 inch of the top, Wipe jar rims and threads. Cover quickly with lids, and screw the bands
on tight. Process in a boiling water
with 2 inches of water over the tops of the jars. Process 10 minutes for half-pints and 15 minutes for pint.
Mint Jelly
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