- 4 1/2 cups boiling water
- 2 cups mint leaves
- 1.75-ounce package of fruit pectin
- 5 cups sugar
Pour boiling water over mint leaves and steep 10 minutes. Strain out mint leaves and measure 4 cups liquid. Add fruit pectin and bring to rolling boil. Add sugar and boil for 1 minute, stirring constantly. Pour into clean dry jars and seal with new flat jar lids. Invert for 5 minutes.
Makes a great alternative for topping grilled lamb chops.