First, wash, dry and roughly chop the mint leaves.
Add the leaves and the water to a large saucepan.
Bring to the boil. You can crush the leaves with a potato masher to get more flavour if you wish.
Turn off the heat and let stand for at least 10 minutes. If you want a stronger mint flavour, let it stand for up to 30 minutes.
Strain the leaves out, measuring 3 cups of the liquid as you do.
Add the 3 cups of liquid back into the saucepan with the lemon juice and food colouring (add drops until you get the desired colour) if adding.
Whisk in the pectin and bring the mixture back to the boil.
Slowly add in the sugar, whisking as you go, making sure the sugar is being stirred through and dissolves. Once the mixture reaches a rapid boil, cook for an additional 2 minutes before pouring into sterilised jars.
If canning, make sure to follow proper canning instructions for processing - usually 10 minutes in a water bath.
If canning, sterilise your jars as per proper canning standards before beginning this recipe.
After pouring into your sterilised jars, wipe the rim clean, add the lid and ring until finger tight and water bath process for 10 minutes.