Title: MINT JELLY
Categories: Desserts, Jams
Yield: 6 servings
1/2 c Vinegar
Green coloring
1 c Water
3 1/2 c Sugar
1/2 c Mint leaves
1/2 c Commercial pectin (boxed)
Combine vinegar, water, mint leaves, and enough
coloring to give tint desired. Add sugar, stir, and
bring to a boil. Add pectin at once, stirring
constantly, and bring again to a full boil for 1/2
minute. Strain off mint leaves and pour into glasses.
**When cold, cover with paraffin. Approximate yield:
6 (6 oz.) glasses. My note: The newer directions call
for the jelly to be sealed while scalding hot. I've
also put lids on and put it in the freezer. If you
have trouble with thickening use more pectin.
