1. In a medium saucepan, stir together the mint and water. Bring to a boil over high heat. Remove from heat and allow to steep for 30 minutes.
2. Set a fine mesh sieve over a bowl. Strain mixture through the sieve catching the liquid in the bowl.
3. Rinse out saucepan and measure 1 and 2/3 cups of the liquid into the saucepan (do not use all of the liquid or your mixture won’t set).
4. Add the lemon juice and the sugar to the saucepan. Bring to a boil over high heat, stirring occasionally. Allow to boil for a minute while stirring constantly.
5. Stir in the pectin. Return it to a boil over high heat and then allow it to boil for 1 minute while stirring constantly.
6. Remove from heat and skim off any foam on top using a large spoon. Stir in the food coloring, if using.
7. Pour the minty liquid into an 8 x 10 inch baking dish.**
8. Cover with plastic wrap and refrigerate until set, 4-6 hours. Transfer to an airtight container and keep refrigerated for up to 2 weeks. Alternatively, mint jelly can be stored in an airtight container in the freezer for up to 2 months. It will not freeze solid but will have a jelly-like texture when frozen. This is normal. Thaw in the fridge and use as desired.

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