Rinse,drain well and mince the mint leaves in a food processor ; firmly pack and measure 1 1/2 +cups. In a saucepan combine the mint and 2 1/4 cups cold water and bring to a full boil, covered, over moderately low heat. Remove fromheat and let the mixture steep, covered, for 15 minutes. Ladle the mixture into a jelly bag set over a large heatproof bowl and let it drip undisturbed for 1 hour. Do not squeeze jelly bag but rub it occasionally and scrape the juices from the outside with a spatula into the bowl. If there is less than 1 3/4 cups of the mint infusion, pour a small amount of hot water into the jelly bag and let the mixture drip until there is 1 3/4 cups of infusion.

Combine the infusion,vinegar,lemon juice,sugar and cook over high heat, stirring constantly until it comes to a full rolling boil that froths up towards the top of the kettle and cannot be stirred down. Stir in the pectin, bring to a full rolling boil,stirring constantly for 1 min.+. Remove kettle from heat. Skim off the froth and ladle the lelly into sterilized jars to within 1/4" of the top. Wipe the rims with a dampened cloth and seal with paraffin wax. Cover. Store in cool dark,dry place for 24 hours to let set. Makes 4 cups.