Select bright green mint with no signs of wilting or insect damage. Both leaves and stems are used to maximize juice extraction. Fresh, moist mint will yield the best flavor and color for your jelly.

Rinse the mint thoroughly in a colander under cool running water to remove any dirt or debris. Shake off excess water and set aside to dry slightly.

Using a sharp knife, roughly chop the mint leaves and stems until you have about 1½ cups packed tightly. The more mint you use, the more flavorful your jelly will be.

Combine the chopped mint with 2¼ cups of water in a stainless steel saucepan. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for about 10 minutes to extract the mint flavor.

Remove the saucepan from heat and cover it with a lid. Let the mint mixture sit for 10 minutes to allow the flavors to meld. If using green food coloring, add a drop or two at this stage for a vibrant color.

Wash the half-pint jars in hot, soapy water and inspect for any cracks or chips. Place the clean jars in the water canner filled with water and bring to a simmer. Simultaneously, soften the lids by placing them in a saucepan of boiling water.

Pour the mint mixture through a mesh or wire strainer into a glass measuring cup, pressing down to extract as much juice as possible. Discard the solids, leaving you with approximately 1¾ cups of mint juice.

Return the strained mint juice to a stainless steel saucepan. Stir in 3½ cups of sugar and 2 tablespoons of lemon juice. Bring the mixture to a boil over high heat, stirring constantly to prevent the sugar from scorching.

Once the mixture is boiling, add the pouch of liquid pectin. Stir thoroughly and continue to boil hard for 1 minute to activate the pectin, ensuring the jelly sets properly.

Using a jar lifter, remove the hot jars from the canner and place them on a cutting board. Insert a canning funnel into each jar and ladle the hot jelly into the jars, leaving ¼ inch of headspace at the top. Run a knife around the edge to remove any trapped air bubbles.

Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Place the softened lids on each jar and secure them with rings, tightening until finger-tight.

Return the filled jars to the water bath canner, ensuring they are submerged by at least an inch of boiling water. Bring the water to a boil and process the jars for 5 minutes, adjusting for your elevation if necessary.

After processing, turn off the heat and remove the canner lid. Let the jars sit in the canner water for 5 minutes. Using a jar lifter, carefully remove the jars and place them on a cutting board to cool completely for 24 hours.

After 24 hours, press the center of each lid. If it doesn’t move or pop back, the jar has sealed properly. Label the jars with the date and store them in a cool, dark place. Refrigerate any jars that haven’t sealed and consume within a few days.