Ingredients
4-1/2 cups water3 cups packed fresh mint, crushed7 cups sugar1/4 cup lemon juice2 to 4 drops green food coloring2 pouches (3 ounces each) liquid pectin
Preparation
In a large saucepan, bring water and mint to a boil. Remove from heat; cover and let stand 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid).
In a Dutch oven, combine sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cook and stir 1 minute. Add pectin; return to a boil. Cook and stir 1 minute. Remove from heat; let stand 5 minutes.
Skim off foam. Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars in canner with simmering water ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
