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Crush mint in a large sauce pan. Add the water, bring slowly to boil and boil 30 seconds. Remove from heat, cover and let mint steep for 15 minutes. Pour the mint infusion through a fine-meshed stainer, pressing lightly on the leaves before discarding them. Measure 1 1/2 cups of the infusion into a large saucepan. Add lemon juice, salt and sugar. Bring to a hard boil, stirring constantly; when the boil cannot be stirred down, add the pectin. Return to a full rolling boil, and start timing when the boil cannot be stirred down. Boil for 1 minute, then remove from the heat. Skim off any foam, add the food coloring and then pour into hot, sterilize jars. Seal at once. Process in water bath for 5 minutes if desired. Cool and store makes 4 half-pint jars, plus a taster
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