Used my own mint from my garden! My son loves mint and he is the one who actually grew this herb. He loves mint chocolate chip ice cream and milk shakes. Thought I'd try this mint jelly on pork and lamb, and maybe even thumb print cookies at Christmas. For step by step directions: ohiothoughtsblog.blogspot.com/2014/05/mint-jelly.html Mint Jelly Ingredients 1 1/2 cups packed fresh mint leaves and stems 2 tablespoons lemon juice 2 1/4 cups boiling water 1 drop green food color 3 1/2 cups white sugar 1 package liquid pectin Directions 1.Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint. 2.Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal. 3.Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.