Ingredients:
1 cup finely chopped fresh mint leaves (that’s about 1 pound of leaves – a loosely filled grocery store carrier bag full of mint stems with leaves)
2 cups malt vinegar
2 to 4 tablespoons sugar
Salt
Yield: 1 cup of sauce per 2 cups of packed raw, fresh mint leaves.
Directions:
Chop the mint either by hand, or in a blender with a little vinegar.
Bring the remaining vinegar to a simmer in a small saucepan, add the sugar and chopped leaves. This is both cooking and blanching. It stops the bacteria and enzymes from degrading the quality during storage.
Simmer for about 20 minutes. You can vary the sugar or water to taste.
Fill your canning jars, and process for 20 minutes.
Borrowed from: https://pickyourown.org/MintSauce.htm