Ingredients:
- 1 1/2 cups finely chopped, packed chocolate mint
- 3 1/4 cups water
- 1 pkg (57g) pectin
- 4 cups sugar
Preparation:
- bring mint & water to a boil
- cover and remove from heat
- steep 20 minutes
- pour the mint infusion into dampened jelly bag or cheesecloth-lined sieve
- let juice drip, undisturbed, at least 2 hours or overnight (squeezing may cause cloudy jelly)
- prepare canner, jars and lids
- measure 3 cups of the mint infusion in a large, deep stainless steel saucepan
- stir in pectin until dissolved
- over high heat, bring mixture to a full rolling boil
- add all sugar
- stirring constantly, return mixture to a full rolling boil that cannot be stirred down
- boil hard 1 minutes
- remove from heat; skim off foam if necessary
- fill jars leaving 1/4 inch head space
- put lids on and submerse jars in boiling water for 10 minutes
- remove and let cool.
First Made:
2010-09-18
2010-09-18
Yield:
4 x 250ml jars
4 x 250ml jars