I found this over at Mrs. Wheelbarrow's blog. I'm trying to track down some peppermint to try it!
Strawberry Mint Jam
4 c. strawberries, rinsed and hulled, halved or quartered
Juice of one lemon
5 black peppercorns, crushed
Four large stalks of peppermint, tied together
2 tsp calcium water
1.5 c sugar
2 tsp Pomona pectin
1/2 tsp butter, optional
Crush the strawberries a bit with a potato masher. You want some whole pieces.
In a large glass heavy bottomed preserving pot, gently toss the berries with the lemon juice. Add the mint springs and the crushed peppercorns. Allow to sit, at least two hours.
Get the water in the canner boiling. Get a small pot boiling with the rings. Stir together sugar and pectin.
Add the calcium water to the fruit and bring to a full rolling boil that cannot be stirred down. Remove the mint sprigs.
Add the sugar and pectin and stir vigorously for two full minutes.
Bring the jam back to a boil, then add the butter, stir well to dissolve foam.
Ladle the jam into sterilized 1/2 pt. jars. Wipe the rims, add lids and tighten rings.
Place the jars in the canner, make sure they are covered by at least an inch or two of water, then bring the water to a full boil
Once the water starts boiling, being timing the processing. Process for 10 minutes.
Remove the jars from the canner to a clean towel. Allow the jars to cool.