This is, of course, the traditional accompaniment for lamb -- and oh, so good!
1 cup fresh mint leaves and stems, firmly packed
1/2 cup apple cider vinegar
1 cup water
3-1/2 cups sugar
4 drops green food coloring
3 ounces (1/2 bottle) liquid fruit pectin
Wash the mint, but do not remove the leaves from the stems. Drain, then place in a heavy saucepan. Bruise the mint with the bottom of a heavy glass tumbler. Add vinegar, water, and sugar, and bring to a full, rolling boil over high heat, stirring until the sugar melts. Add the coloring and pectin and return to a full boil, stirring constantly. Boil hard for 30 seconds. Remove from heat, and skim. Pour through a fine sieve into hot sterilized jelly glasses. Seal.