Mint Jelly (1)
1 cup firmly packed mint leaves
3/4 cup white vinegar
3/4 cup water
3 1/2 cups sugar
1/2 cup liquid pectin

Put mint leaves, vinegar, water and sugar into a saucepan, boil, stirring, until sugar is dissolved. Simmer for 4 minutes. Stir in liquid pectin and boil briskly for 1 minute. Strain. Pour into sterilised jars.

Mint Jelly (2)
500g Granny Smith apples, cored and chopped
250ml vinegar
500g sugar
4 tablespoons chopped mint

Cook the chopped apples in the vinegar until the apple is soft. Sieve or puree the mixture then reheat and dissolve the sugar. Bring to the boil, and boil for 7-9 minutes. Remove from heat, and add the chopped mint. Pour into sterilised bottles and seal when cold.

Mint Jelly (3)
1 cup firmly packed mint leaves
1 cup boiling water
4 cups apple juice
2 tablespoons lemon juice
3 cups sugar
few drops green food colouring (optional)

Put mint leaves in a bowl, add boiling water; let stand for 1 hour. Press juice from mint leaves, reserving 1/2 cup mint extract. Combine apple juice, lemon juice and reserved mint extract in a large saucepan. Bring to the boil over high heat. Add sugar, stirring until dissolved. Boil over high heat, stirring constantly until jelly sheets from a spoon. Remove from heat. Skim foam if necessary. Add green food colouring, if desired. Ladle into hot sterilised jars, leaving 3mm headspace, seal and process for 5 minutes in a boiling water bath.

Mint Jelly (4)
2kg tart apples
3 cups strong mint water
2 cups white vinegar
sugar

To make mint water, steep 500g mint in 3 cups water overnight. Next day, chop apples and place in a pan, barely cover with water. Cover and simmer about 1 hour until apples are soft. Strain. Combine apple juice, mint water, and vinegar and strain again. Measure and place in a pan, adding cup for cup of sugar. Stir until the sugar dissolves. Bring to boiling and cook rapidly until the jelly will set. Bottle and seal. Serve with meat, especially lamb, or on toast, in sandwiches etc.

NOTE: Spearmint is the mint you use for mint jelly. That's the common or garden variety, Mentha spicata. You CAN use peppermint if you want, but it won't taste the same - peppermint is most often used in sweet things, not savoury). I've use Apple Mint successfully.

I've never used commercial pectin in my life, either. Don't intend to start now, since it really isn't necessary.