| | Directions | | Wash mint leaves with cold water and place leaves with stems and water in a medium, covered saucepan and bring to a boil over high heat. Reduce heat and simmer for (20) minutes. Remove mint stems and leaves by straining mint water. Combined mint water, food coloring, mint flavoring, and pectin back into medium saucepan, stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat. Add sugar all at once, Stir until sugar is completely dissolved. Bring back to a hard boil and boil for (2) minutes. Skim off foam with a metal spoon if necessary. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 2 cups firmly packed Mint Leaves/stems |
| - | | 4 1/2 cups water |
| - | | 2 drops Food Coloring (green) (optional) |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
| - | | 3 cups Sugar (measured and set aside) |
| - | | 6 drops Mint Flavoring (oil of mint) |
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