Pineapple Mint Jelly

Instructions

1. 1

   Green food coloring (optional) 4 1/2 cups granulated sugar Prepare home canning jars and lids according to manufacturer's instructions.

2. 2

   Jars should be covered with water and boiled 10 minutes to sterilize.

3. 3

   To prepare juice: Put mint leaves in a bowl; add 1 cup boiling water; let stand 1 hour.

4. 4

   Press juice from mint leaves, reserving 1/2 cup mint extract, set aside.

5. 5

   Finely chop pineapple.

6. 6

   Add 1 cup boiling water; simmer 5 minutes, covered, stirring occasionally.

7. 7

   Crush pineapple; simmer 5 to 10 minutes.

8. 8

   Strain juice through a damp jelly bag or several layers of cheesecloth.

9. 9

   Measure 3 cups pineapple juice.

10. 10

    To make jelly: Combine mint extract, pineapple juice, lemon juice, pectin and green food coloring, if desired in a large saucepan.

11. 11

    Bring to a boil over high heat, stirring constantly.

12. 12

    Add sugar, stirring until dissolved.

13. 13

    Return to a rolling boil.

14. 14

    Boil hard 1 minute, stirring constantly.

15. 15

    Remove from heat.

16. 16

    Skim foam if necessary.

17. 17

    Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace.

18. 18

    Wipe jar rim clean.

19. 19

    Screw band down evenly and firmly just until a point of resistance is met fingertip tight.

20. 20

    Process 10 minutes in a boiling-water canner.

21. 21

    Yields about five 8-ounce jars.