Fresh Mint Jelly

You can use any mint for this jelly; spearmint is milder, while peppermint is stronger.

Ingredients:
2 cups lightly packed fresh mint leaves
3 1/2 cups water
1/2 cup white wine vinegar
1 pkg fruit pectin crystals
4 cups granulated sugar

~ In a saucepan, combine mint with water; bring to a boil over high heat, gently mashing with a wooden spoon. Remove from heat. Cover; let stand for 15 minutes.
Pour mint mixture into a damp jelly bag suspended over a large glass measure or bowl. Let drip, without squeezing bag, until mint infusion measures 3 cups, about 2 hours.
In a large Dutch oven, stir together mint infusion, vinegar and pectin. Bring to a boil over high heat, stirring often. Gradually stir in sugar; return to full rolling boil over high heat, stirring often. Boil hard, stirring constantly, for 1 minute.
Remove from heat. Stir and skim off foam for 5 minutes.
Fill water canner two-thirds full of water; cover and heat.
Place (empty) jars that are clean and free from nicks or cracks in the hot water 10 minutes before filling them.
Fill hot  1-cup canning jars, leaving 1/4-inch headspace. Cover with with discs (only use new discs, and ones that have been heated in a saucepan of hot--but not boiling--water) and screw on bands. Place jars in water canner and make sure there is 1-inch water covering the jars. Boil in a water canner  for 10 minutes, covered.
Turn off heat. Uncover pot and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.