1 c. pineapple juice
1 c. orange juice
1/4 c. water
1 1/2 c. fresh mint leaves and stems, firmly packed
3 1/2 c. sugar
1 (3 oz.) pkg. liquid pectin

Combine pineapple juice, orange juice, and water in a large saucepan; bring to a boil. Add mint; cover and remove from heat. Let stand 10 minutes. Pour mixture through a wire-mesh strainer, discarding mint. Combine 1 3/4 cups juice mixture and sugar in saucepan. Cook over medium-high heat, stirring frequently, until sugar dissolves and mixture comes to a boil. Add liquid pectin; bring to full rolling boil, and boil, stirring constantly 1 minute. Remove from heat. Skim off foam with a metal spoon. Quickly pour jelly into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes. Let stand 8 hours. Yield: 4 half pints.

NOTE: If jelly is not processed, store in refrigerator.