Adapted from epicurious.

Yield: 3 half-pints

ingredients

7/8 cups finely chopped fresh mint, divided
3/4 cups water
1 3/4 cups granulated sugar
3/8 cup cider vinegar
1 tbsp (25 mL) strained fresh lemon juice
2 jalapeño peppers, finely chopped
1 pouch liquid fruit pectin

preparation

1. Bring 3/4 cups mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.

2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil. Add liquid pectin and boil hard for 2 minutes, stirring constantly. Remove from heat; stir remaining mint.

3. Ladle into sterilized jars and process for 10 minutes. Let cool; jelly should set when cool.