Wild mint grows all over most of the temperate regions of the planet. Make sure the mint is picked from areas that are uncontaminated from pollution or animal feces. Rinse the mint thoroughly and soak in clean, cold water before processing. Wild mint has lots of essential oils and has a strong peppermint flavour. This is a vinegar-based jelly, traditionally used with roasted lamb or pork but excellent with strong cheeses like goat or blue cheese.
3½ cups (875 mL) water
2 cups (500 mL) lightly packed fresh mint leaves
½ cup (125 mL) white wine vinegar
2 pouches (170 mL) liquid pectin (such as Bernardin)
4 cups (1 L) granulated sugar
In a saucepan over high, heat the water. Add the mint and muddle with a wooden spoon. Let the mixture infuse for 15 minutes. Strain the liquid into a measuring cup; you should have about 3 cups (750 mL).
Heat a heavy-bottomed saucepan over medium-high and add the mint infusion, vinegar, and pectin. Bring to a boil and stir in the sugar. Return to a rolling boil for about 1 minute. Remove from the heat and skim off any foam that has formed.
Ladle the hot liquid into a hot jar to within ¼ inch (0.6 cm) of the top of the jar. Tap the jar to remove any air bubbles. Wipe the jar rim, removing any residue. Place a lid on the clean jar rim. Screw the band down until resistance is met, then increase to gently tighten. Return the filled jar to the rack in the canner. Repeat for remaining jelly.
When all the jelly is used up and the jars are in the canner, make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover the canner and bring the water to a full, rolling boil, processing for a full 10 minutes.
Turn the stove off, remove the canner lid, wait 5 minutes, then remove the jars without tilting, and place them upright on a cooling rack. Cool upright, undisturbed for at least a day.
Check each jar for a good seal. Sealed discs curve downward and do not move when pressed. Remove the screw bands; wipe and dry the bands and jars. Store the screw bands separately or replace loosely on the jars, as desired. Label and store the jars in a cool, dark place. For best quality, use the mint jelly within 1 year. Any jars that have not sealed properly should be stored in the refrigerator.
MAKES ABOUT 5 CUPS (1.25 L)