Directions for powdered pectin.

• preheat your oven to 375 degrees. on a small baking sheet place all your mint together in a large pile. thsi will ensure you have some mint that chars and some mint that stays green. bake this in the oven until the top layer has just started to char and turn a blackish grey. usually 5 minutes depending on your oven. keep a close eye on this as it can go from perfect to charcoal very quickly. pull out of the oven and let cool.

• Once cool dice your mint up as small as you can get it.

• if using fresh strawberries cut them into halves. if using fozen they do not need to be thawed first and can be cooked from frozen. If you do not want any lumps in your finished jams you can puree your fruit in a blender or food processor.

• mix your strawberries, mint, and pectin together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.

• cook this on medium heat stirring often until it comes to a rolling boil. a rolling boil means it continues to boil even after being stirred. let this boil for 1 minute.

• carefully add your sugar and stir thoroughly. let this come back to a rolling bowl stirring often. once at a rolling bowl let cook for an additional minute. if you want to be more technical it will be finished when it reaches 220 degrees.

• remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad.

• let this cool until it is room temperature then cover and place in the refridgerator.

  Directions for liquid pectin:

• Prepare your mint and strawberries as listed above.

• mix your strawberries, mint, and sugar together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.

• cook this on medium heat stirring often until it comes to a rolling boil. a rolling boil means it continues to boil even after being stirred. let this boil for 1 minute.

• carefully add your liquid pectin and stir thoroughly to make sure it is evenly distributed. let this come back to a rolling bowl stirring often. once at a rolling bowl let cook for an additional minute. if you want to be more technical it will be finished when it reaches 220 degrees.

• remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad.

• let this cool until it is room temperature then cover and place in the refridgerator.