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1
Mix the mint, water, vinegar, and sugar together in a heavy-bottomed pan over medium-high heat; quickly bring to a boil while stirring.
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2
Immediately remove from heat; stir the food coloring and pectin into the mixture.
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3
Return the pan to the heat; bring to a full boil for 30 seconds.
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4
Immediately remove from heat.
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5
Strain the mixture through 2 layers of damp cheesecloth.
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6
Sterilize the jars and lids in boiling water for at least 5 minutes.
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7
Pack the strained liquid into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
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8
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
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9
Wipe the rims of the jars with a moist paper towel to remove any food residue.
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10
Top with lids and screw on rings.
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11
Place a rack in the bottom of a large stockpot and fill halfway with water.
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12
Bring to a boil over high heat; carefully lower the jars into the pot using a holder.
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13
Leave a 2-inch space between the jars.
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14
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
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15
Bring the water to a full boil, cover the pot, and process for 15 minutes.
