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1
Boil jars on rack in large pot filled with water 10 minutes.
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2
Place flat lids in saucepan with water.
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3
Bring to boil.
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4
Remove from heat.
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5
Let jars and lids stand in hot water until ready to fill.
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6
Drain well before filling.
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7
Wash mint leaves and stems; finely chop or crush.
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8
Place in 3-quart saucepan; add 2-1/4 cups water.
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9
Bring to boil.
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10
Remove from heat; cover and let stand 10 minutes.
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11
Place 3 layers of damp cheesecloth or jelly bag in large bowl.
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12
Pour prepared infusion into cheesecloth.
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13
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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14
Press gently.
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15
Measure exactly 1-3/4 cups into 6- or 8-quart saucepot.
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16
(If needed, add up to 1/2 cup water for exact measure.)
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17
Add lemon juice and food coloring.
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18
Stir sugar into infusion in saucepot.
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19
Add margarine.
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20
Bring mixture to full rolling boil on high heat, stirring constantly.
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21
Stir in pectin quickly.
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22
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
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23
Remove from heat.
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24
Skim off any foam with metal spoon.
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25
Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
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26
Wipe jar rims and threads.
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27
Cover with two-piece lids.
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28
Screw bands tightly.
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29
Invert jars 5 minutes, then turn upright.
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30
Or follow water bath method recommended by USDA.
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31
After jars are cool, check seals.
