---------- Recipe via Meal-Master (tm) v8.02
       Title: MINT JELLY
  Categories: Desserts, Jams
       Yield: 6 servings
     1/2 c  Vinegar
            Green coloring
       1 c  Water
   3 1/2 c  Sugar
     1/2 c  Mint leaves
     1/2 c  Commercial pectin (boxed)
   Combine vinegar, water, mint leaves, and enough
   coloring to give tint desired. Add sugar, stir, and
   bring to a boil.  Add pectin at once, stirring
   constantly, and bring again to a full boil for 1/2
   minute.  Strain off mint leaves and pour into glasses.
   **When cold, cover with paraffin.  Approximate yield:
   6 (6 oz.) glasses. My note:  The newer directions call
   for the jelly to be sealed while scalding hot.  I've
   also put lids on and put it in the freezer.  If you
   have trouble with thickening use more pectin.
   From: America’s Cook Book Shared By: Pat Stockett