If you grow rhubarb, here's a recipe for rhubarb and mint jelly. I got it from a book on preserving and pickling but haven't tried this particular recipe as my rhubarb isn't up yet.

1kg./2 1/4 lbs. rhubarb (a good way to use up older, tough rhubarb)

about 1.3kg. /3lbs.) preserving or granulated sugar, warmed

large bunch of fresh mint

30 ml/2tbsp finely chopped fresh mint

Cut rhubarb into chunks; cook, covered, until soft in a large pan with just enough water to cover it.  Pour cooked, cooled fruit into a jelly bag, suspended over a bowl and leave to drain overnight.

Measure the strained juice and add 450g / 1 lb warmed sugar for each 600 ml/ 1 pint/ 2 1/2 cups strained juice. Add the bunch of mint and bring to a boil, stirring until the sugar has dissolved. Boil to setting point (105C/220F). Remove the mint.

Leave to stand for 10 mins. , stir in chopped mint, then pot and seal.