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1 c. fresh mint leaves and
stems, firmly packed
1/2 c. apple cider
1 c. water
3 1/2 c. sugar
4 drops green food coloring
3 oz. pectin

Do not remove leaves from stems. Wash mint well, drain
and place in saucepan. Bruise with bottom of water glass. Add
vinegar, water and sugar. Bring to full rolling boil, stirring
until sugar melts. Add coloring and pectin. Bring again to
rolling boil, stirring constantly. Boil hard for 30 seconds.
Remove from heat; skim. Pour over fine sieve in sterilized
glasses and seal. Makes 2 pints.

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