Directions: |
Directions:In a 4-quart stainless steel stockpot, over medium-high heat, combine mint leaves and water, and bring to a boil. Remove pot from heat and let stand for 30 minutes. Strain mint pulp and juice through a fine mesh sieve and discard the pulp. Rinse the sieve. Line sieve with a few layers of damp fine-knit cheesecloth. Strain juice through cheesecloth a few times, rinsing cheesecloth after each time. Refrigerate juice for at least 3 hours. or overnight. Pour juice into another container, being careful to leave sediment behind, and discard the sediment. For crystal clear juice, strain through a coffee filter, if desired.
Measure out 3 1/2 cups of mint juice, add lemon juice, and a few drops of green and blue food coloring to reach the desired shade of green (color will lighten after the addition of sugar).
In an 8-quart stainless steel pot over medium heat, combine mint juice and sugar, stirring constantly until the sugar is completely dissolved. Increase heat to medium-high, and bring to a rolling boil, while stirring constantly. Stir in both pouches of liquid pectin. Return the mixture to a full rolling boil while stirring constantly. Boil for 1 minute, while stirring constantly. Remove from heat, skim off any foam, and ladle into prepared jars.
Sterilize jars according to manufactures instructions or see step by step water bath canning guide. |
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