You can use any variety of mint to make jelly, but we like to use a combination of spearmint and lemon mint leaves for a strong mint flavor that pairs well with food.

MAKES ABOUT SIX 8-OUNCE JARS

INGREDIENTS

• 3 1⁄2 cups firmly packed chopped fresh mint leaves
• 4 1⁄2 cups water
• 1⁄4 cup strained freshly squeezed lemon juice
• A few drops of green and blue food coloring
• 6 1⁄2 cups granulated sugar
• 2 pouches (3 ounces each) liquid pectin

INSTRUCTIONS

1. Combine the mint leaves and water in a 4-quart stainless steel stockpot and bring to a boil. Cover and let stand for 30 minutes.
2. Strain the mint pulp and juice through a fine-mesh sieve, then strain again through four layers of damp cheesecloth. Refrigerate the juice for several hours or overnight. Strain the juice again, leaving the sediment behind.
3. Mix 3½ cups of mint juice with lemon juice and food coloring to desired shade.
4. In an 8-quart stainless steel stockpot, combine the mint juice mixture with sugar over medium heat until the sugar dissolves. Increase heat to medium-high and bring to a full rolling boil, then add pectin and boil for 1 minute.
5. Skim off any foam and ladle the jelly into hot jars with ¼-inch headspace.
6. Wipe jar rims and apply lids and screw bands.
7. Process jars in a water bath canner for 10 minutes, then cool and store for up to 1 year.

SERVING SUGGESTION:

• If you love the flavor combination of chocolate and mint, try spreading a thin layer of warmed mint jelly on chocolate cake layers before frosting.