Instructions: To prepare mint. Wash and chop mint. Pack solidly in a cup.

To make jelly. Measure mint into a kettle. Add vinegar, water, and sugar; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.

Add food coloring and pectin; heat again to a full rolling boil. Boil hard for 1/2 minute.

Remove from heat. Skim. Strain through two thicknesses of damp cheesecloth. Pour jelly immediately into hot sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in a boiling water bath.

This recipe yields 3 or 4 eight-ounce jars.

Yield: 3 or 4 eight-ounce jars

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