"Mint" to Be!

I recently was asked to do the Bible Study for my Catholic Mommy & Me group. 

I was honored to do so!

I wanted to give a little welcome gift to our moms since it was our first meeting.

I made Mint Jelly with mint from my brother in law's garden.

I used my 3" circle cutter to cut scrapbook paper to place between the seal and the ring!

They turned out great!

I used leftover shipping labels I had from my old craft booth ...ahem- about 12 years ago.

I cut coordinating scrapbook paper to cover the business name.

Good thing I saved them...
and even better that I knew where to find them!!

loop a rubber band in place of the string

I could not find a quote that would match the jelly! 

I searched and searched for the perfect quote.

My mother was in town and I asked her if she had any words of wisdom 

to help. She pulled out her prayer book and the scripture of the day was:

In Him all things

hold together.

~Colossians 1:17

WHAT?

Are you kidding me?

This jelly took the longest to set!

I was so worried it would be a yucky jar of syrup!

In Him all things hold together!!

Of course!!

Perfect!

 It was definitely

"Mint" to be!!

Linking to

Mint Jelly Recipe

Ingredients

• 1 1/2 cups packed fresh mint leaves and stems
• 2 tablespoons lemon juice
• 2 1/4 cups boiling water
• 1 drop green food color
• 3 1/2 cups white sugar
• 3 fluid ounce container liquid pectin

Directions

1. Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
2. Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Recipe inspiration