2 ounces freshly picked mint leaves
Juice of 1 lemon or 1 tsp of corn syrup per jar (to prevent crystallization)
1 ¼ cups granulated sugar
1 tsp salt
Directions
Check the mint leaves for any insects, then tear the leaves into shreds. Put the lemon juice into a large bowl. Add the mint and pound with the end of a wooden rolling pin. Add the sugar and salt and continue to crush the mint leaves to release their menthol essence. Leave to macerate for 8 to 10 hours or overnight.
Pour 2 ½ cups of boiling water over the macerated mint mixture and let stand for a further 12 hours.
Strain syrup through a very fine sieve or cheesecloth into a saucepan. Gently bring to a simmer and simmer for a couple of minutes. Pour into warm, sterilized bottles and process in a boiling water canner for 10 minutes. The syrup will keep for about 9 months unopened. Once a jar is opened, then store in the refrigerator.
Or another one that Peggy and I actually did:
We picked all the leaves we could off her plants
Then we boiled the leaves in about 6 cups of water
Strained off the leaves
Added 6 cups of sugar
Brought to syrup stage heat
and canned them in a water bath! Voila! Aren't they cute!
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