Mint Jelly

Makes three to four ½-pt. jars

1 cup tightly packed mint leaves
1 cup water
½ cup cider vinegar
3 ½ cups sugar
5 drops green food coloring
3 oz. liquid pectin

Wash mint, remove stems, and coarsely chop leaves. Put mint leaves, water, vinegar, and sugar into heavy kettle, and bring quickly to a full boil, stirring constantly. Remove kettle from heat, add food coloring and pectin, return liquid to a full boil, then boil 30 seconds. Remove immediately from heat, skim, strain through two layers of damp cheesecloth, and pour into hot sterile jelly jars. Store in refrigerator for up to three weeks.