You can substitute 3 tablespoons powdered pectin for the liquid pectin. Dissolve it in 1/2 cup warm water before adding it to the mint mixture.

　　

Ingredients

makes 1 8-inch-square pan

　　2 cups firmly packed mint leaves and stems (3 to 4 bunches)

　　2 cups water

　　3 tablespoons fresh lemon juice

　　3 1/2 cups sugar

　　3 ounces liquid pectin

　　2 drops green food coloring

　　

Step 1

Place the mint in the jar of a blender with 2 cups water; blend for 10 seconds, until the mint is finely chopped. Place in a medium saucepot; bring to a boil. Remove from the heat; steep for 45 minutes to infuse the flavor. Strain into a bowl through a fine-mesh strainer lined with damp cheesecloth, squeezing out all liquid to yield 1 3/4 to 2 cups liquid.

　　

Step 2

Return the mint water to a clean saucepan; add the lemon juice and sugar. Bring to a boil; cook for 1 minute; skim the surface. Add the pectin; return to a full boil; cook 1 minute more. Remove from heat; stir in the food coloring. Skim the surface. Pour into an 8-inch-square baking pan; let cool on a rack. Cover with plastic wrap; chill overnight.

　　

Step 3

Run a paring knife around edges to loosen the jelly from the pan. Slice into 1/2-inch cubes; use an offset spatula to lift them from pan, and transfer to a serving dish.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.