Photo due: April 29, 2011
I developed the following mint jelly recipe as an alternative to some of the truly spineless mint jellies available commercially.

Pear and Mint Jelly

½ cup fresh mint
3 cups pear juice
2 tablespoons cider vinegar
3 ½ cups sugar
2 packages liquid pectin

Wash and finely chop mint. Bring juice to a bowl with the mint. Add vinegar. Stir in sugar. Bring to a rolling boil and continue to boil one minute. Remove from heat and immediately stir in the pectin. Stir for another five minutes while skimming away foam. Pour into hot, sterilized pint or half-pint jars and seal.

Yield: 3 ½-pint jars

Variation: you can switch up the recipe by using sweet apple cider for the pear juice and rosemary for the mint.