1 cup packed fresh mint leaves and stems, rinsed and drained

1 cup water

Place mint in a medium-sized sauce pan.  Using a muddler or heavy glass tumbler, bruise the leaves, then add the cider vinegar, water, and sugar.  Over medium-high heat, stirring frequently, bring to a rolling boil.  Stir in the pectin and food coloring, and bring back to a boil, stirring often.  Remove from the heat and skim off any bubbles or scum that may have formed.  Pour or strain into sterilized jars and seal with sterilized jars and seal with sterilized new lids, following the manufacturer’s directions.  Cool, label, and store in a cool place.