There are many varieties of mint. Sweet mint, spearmint, peppermint, chocolate mint, Corsican mint and so forth. Each variety has a subtle difference in taste. Sweet Mint is best for this recipe but others will suffice.
Traditionally Mint Jelly has been served by the English, Scots and Welsh along with their mutton or lamb, it is believed they inherited the tradition from the ancient Romans. Ancient Greeks were smothering steaks with mint jelly for centuries and they too probably got that from those decadent Romans. The mint Jelly tradition migrated along with the Brits to the New World. Other roasted meats also fare well when paired with Mint Jelly, I personally like to smear some on my pork chops.
Mix vinegar and roughly chopped mint leaves.
Classic Mint Jelly
2 cups sugar
Beat the sugar and pectin together then Set aside.