Mint Habanero Jelly

1 Cup finely chopped fresh mint leaves
1-3/4 cups cold water
3-1/2 cups granulated sugar
2 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1 to 3 teaspoons Sontava Habanero Hot Sauce (to taste)
1/4 tsp red pepper flakes
4 drops green food coloring
1 (3-oz) pouch liquid pectin

Makes 5-cups (40-oz) of jelly. Goes good with lamb and other meats.
Combine chopped mint leaves and water. Bring to a boil, remove from heat,
let stand 15-minutes. Strain mixture to remove leaves. Squeeze leaves to
remove all liquid. Add liquid to 3-qt saucepan along with sugar, vinegar,
lemon juice, pepper flakes, hot sauce, food coloring. Bring to a rolling
boil, stirring constantly. Add liquid pectin. Return to a rolling boil
for 1-minute. Strain out pepper flakes. Ladle into jars and allow to
cool.

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