Makes about 2 cups
Serve with roasted lamb

1 1/2 cups firmly packed mint herb leaves, 1 cup white vinegar, 1/2 cup water, 1/2 cup liquid pectin, 3 1/2 cups sugar

Wash mint and chop finely. In a saucepan place vinegar, sugar water and chopped mint and bring to boil, stirring sugar until dissolves. Boil for five minutes. Add liquid pectin and bring to further boil for another minute. Strain, pack into clean, hot, dry jars. Seal jars when cold.

everythyng herbal at herb-garden world

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