Wash fresh mint leaves carefully and crush in water. Heat to a boil; cover and allow to steep for at least 10-15 minutes.

Strain through double cheesecloth; measure 3 cups mint infusion (the boiled mint water). Add a few drops green food coloring to tint.

Add pectin; bring to a boil.

Add sugar; bring to a hard rolling boil. Boil for 1 minute, stirring constantly.

Remove from heat; skim off foam with metal spoon. Pour at once into hot sterilized jars, leaving 1/4 inch head space and seal. Boil jars for 10 minutes in water bath.

Makes about six 1/2 pints.