-
1
Bring boiling-water canner, half full with water, to simmer.
-
2
Wash jars and screw bands in hot soapy water; rinse with warm water.
-
3
Pour boiling water over flat lids in saucepan off the heat.
-
4
Let stand in hot water until ready to use.
-
5
Drain jars well before filling.
-
6
Wash mint leaves and stems.
-
7
Finely chop or crush mint; place in medium saucepan.
-
8
Add water.
-
9
Bring to boil.
-
10
Remove from heat; cover and let stand 10 min.
-
11
Place three layers of damp cheesecloth or a jelly bag in large bowl.
-
12
Pour prepared infusion into cheesecloth.
-
13
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
-
14
Press gently.
-
15
Measure exactly 4-1/2 cups infusion into 6- or 8-qt.
-
16
saucepot.
-
17
(If necessary, add up to 1/2 cup water to get exact measure.)
-
18
Add food coloring.
-
19
Mix 1/4 cup of the sugar (from the measured amount in bowl) and the pectin in small bowl.
-
20
Add to infusion in saucepot; mix well.
-
21
Add butter to reduce foaming.
-
22
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
-
23
Stir in remaining 2-3/4 cups sugar.
-
24
Return to full rolling boil and boil exactly 1 min., stirring constantly.
-
25
Remove from heat.
-
26
Skim off any foam with metal spoon.
-
27
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
-
28
Wipe jar rims and threads.
-
29
Cover with two-piece lids.
-
30
Screw bands tightly.
-
31
Place jars on elevated rack in canner.
-
32
Lower rack into canner.
-
33
(Water must cover jars by 1 to 2 inches.
-
34
Add boiling water, if necessary.)
-
35
Cover; bring water to gentle boil.
-
36
Process 5 min.
-
37
Remove jars and place upright on a towel to cool completely.
-
38
After jars cool, check seals by pressing middles of lids with finger.
-
39
(If lids spring back, lids are not sealed and refrigeration is necessary.)
