Mint Jelly
From:	Paulette, St-Leonard, Quebec, Canada
Comments:	Just hot enough, this mint jelly is perfect with lamb or with cold roastbeef.
Servings:	Approximately 6 [1/2-cup / 125-mL each] jars

2 cups [500 mL] water 1 1/2 cups [375 mL] finely chopped fresh mint [leaves and sprigs] 3 1/2 cups [875 mL] sugar 3/4 cup [190 mL] cider vinegar 2 tablespoons [30 mL] strained lemon juice 3 ounces [85 mL] liquid pectin 1/4 cup [60 mL] freshly finely chopped mint leaves Melted paraffin 6 hot sterilized jars

Into a casserole, mix together water and 1 1/2 cups [375 mL] finely chopped fresh mint leaves and sprigs, well crushed through a puree presser. Cover and bring to a boil over high heat. Reduce heat to low; simmer for 15 minutes. Pour mint mixture into a bowl, through a sieve [throw away mint in sieve]. Into a large casserole, pour 1 cup [250 mL] mint juices; add sugar, cider vinegar and strained lemon juice. Stir; bring to a boil, stirring. Pour in liquid pectin; bring to a boil. Boil for exactly 1 minute, stirring. Take away from heat; scum with a metal spoon. Mix in remaining 1/4 cup [60 mL] freshly finely chopped mint leaves. Pour into hot, sterilized jars. Immediately cover with a thin coat hot, melted paraffin. When paraffin is firm, cover with more melted paraffin. Top jars with new lids; leave to rest, without disturbing jars, until jelly is set. Keep jelly into a dark, cool and dry environment.