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Mint Jellydesserts, jams 1/2 cup vinegar 1 green coloring 1 cup water 3 1/2 cup sugar 1/2 cup mint leaves 1/2 cup commercial pectin (boxed) Combine vinegar, water, mint leaves, and enough coloring to give tint desired. Add sugar, stir, and bring to a boil. Add pectin at once, stirring constantly, and bring again to a full boil for 1/2 minute. Strain off mint leaves and pour into glasses. **When cold, cover with paraffin. Approximate yield: 6 (6 oz.) glasses. My note: The newer directions call for the jelly to be sealed while scalding hot. I've also put lids on and put it in the freezer. If you have trouble with thickening use more pectin. From: America's Cook Book Shared By: Pat Stockett
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