Try this Mint Jelly recipe, or contribute your own. "Jelly & jam" and "Desserts" are two of the tags cooks chose for Mint Jelly.
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. Ive also put lids on and put it in the freezer. If you have trouble with thickening use more pectin. From: Americas Cook Book Shared By: Pat Stockett