Recipe: Certo Mint Jelly for Lynne

Dear Lynne,

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CERTO MINT JELLY

1 3/4 cups mint infusion (about 1-1/2 cups firmly packed fresh mint leaves with stems)
2 1/4 cups water
2 Tbsp. fresh lemon juice
Few drops green food coloring (optional)
3 1/2 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Wash mint leaves and stems; finely chop or crush. Place in saucepan; add water. Bring to boil. Remove from heat; cover and let stand 10 minutes.

Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.

Measure exactly 1-3/4 cups prepared infusion into 6- or 8-quart saucepot. (If needed, add up to 1/2 cup water for exact measure.) Add lemon juice and food coloring.

Stir sugar into infusion in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes.

Remove jars and place upright on a towel to cool completely.

After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each