First pick your mint. Any type will do. Depending on the variety you will get a slightly different flavor. I stick to the spearmint of my childhood. Wash the mint in a sink of water.
Next pick the leaves from the stem and measure out 2 cups of leaves. Pack them in tightly.
Here are six jars waiting to go into a water bath. Notice I have a little left over in a plastic container. That will go into the fridge to use.
Recipe for Mint Jelly
4 cups of mint infusion
5 cups sugar
1 package of powdered pectin
green food coloring (optional)