Pineapple Mint Jelly

1 cup firmly packed chopped mint leaves
2 cups boiling water, divided
1 fresh pineapple (about 5 pounds)
2 tablespoons lemon juice
1 package fruit pectin
Green food coloring (optional)
4 1/2 cups granulated sugar

Prepare home canning jars and lids according to manufacturer's instructions. Jars should be covered with water and boiled 10 minutes to sterilize.

To prepare juice: Put mint leaves in a bowl; add 1 cup boiling water; let stand 1 hour. Press juice from mint leaves, reserving 1/2 cup mint extract, set aside. Finely chop pineapple.

Add 1 cup boiling water; simmer 5 minutes, covered, stirring occasionally. Crush pineapple; simmer 5 to 10 minutes. Strain juice through a damp jelly bag or several layers of cheesecloth. Measure 3 cups pineapple juice.

To make jelly: Combine mint extract, pineapple juice, lemon juice, pectin and green food coloring, if desired in a large saucepan. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved.

Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met fingertip tight.

Process 10 minutes in a boiling-water canner.

Yields about five 8-ounce jars.