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
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 6|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3mg||0 %|
|Potassium 42.1mg||1 %|
|Total Carbohydrate 351g||103 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 350.1g|
|Protein 0.3g||0 %|
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Calories per serving: 1361
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