Mint Jelly

2 c fresh spearmint leaves, chopped fine
4 c water
5 c sugar
1 box powdered pectin
green food coloring (opt)
1 t butter (opt)

Wash and sterilize your jars and lids. Wash spearmint leaves and place leaves and water in a large pot. Bring to a boil. Remove from heat and let sit for 10 min. Pour liquid through a fine mesh strainer. Add liquid if necessary to equal 4 c. Return liquid to pot. Add green food coloring until you achieve the desired color if using. Stir in pectin. Bring to a rolling boil that cannot be stirred down. Stir in sugar. Add butter to reduce foaming, if desired. Bring to a full rolling boil on high heat. Boil exactly 1 min, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Quickly ladle jelly into prepared canning jars to within 1/4″ from the top of the jars. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars. Place jars on elevated rack in boiling water canner. Water must cover jars by 1 – 2″. Cover and bring water to a gentle boil. Process jars for 10 min. Remove jars from canner and place upright on a towel on the kitchen counter to cool completely til jars pop. After jars are cool, check seals by pressing middle of lid with finger. If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year. Yield: 3 pints or 6 half-pints.

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