200gsugar(white. 1 cup / 8 oz) OR 1 cup / 50 g of Splenda® OR 4 to 8 tablespoons (¼ cup up to ½ cup / 2 to 4 oz) honey OR 1 to 1 ½ teaspoons liquid stevia
Wash mint, finely chop the leaves and stems (or crush), put in pot with the water.
Bring water and mint to a boil.
Remove from heat, let stand 10 minutes to steep.
Strain out and discard mint.
Measure out 500 ml (2 cups / 16 oz) of the mint-infused water. (It will be brown.)
Put infused water in a pot.
LIQUID SWEETENERS (HONEY, AGAVE, LIQUID STEVIA, ETC): See special directions below before proceeding further.
DRY SWEETENERS (SUGAR, SPLENDA, POWDERED STEVIA, ETC): Mix the pectin powder with the sugar in a small bowl or a measuring cup, set aside. Add to the pot the acid, the calcium water, and the food colouring (optional). Bring pot contents to a boil, then add pectin mixture.
ALL SWEETENERS: When pot returns to a boil, let boil for a minute.
If there's a lot of scum, you can skim it off by dragging the edge of a small piece of paper towel over it to pick some of it up, or try to remove with a spoon.
Ladle hot liquid into hot jars.
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.