Jalapeno Mint Jelly

Ingredients

• 1 3/4 cups mint, finely chopped, divided
• 1 1/2 cups water
• 3 1/2 cups granulated sugar
• 3/4 cup cider vinegar
• 2 tablespoons lemon juice
• 2 jalapeno peppers, finely chopped

• 1 (8 ounce) envelope liquid fruit pectin

Directions

1. 1

   Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.

2. 2

   Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.

3. 3

   Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.