Best Lime Mint Jelly Recipes
LIME MINT JELLY
This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. -Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, water and lime juice; add food coloring if desired. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin, mint and lime zest. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
MOJITO JELLY - LIME AND MINT JELLY
Came up with this when making Dandelion Jam and drinking a mojito. Try some on a fresh grilled tuna steak, lamb or pork chops, melt and mix into a fruit salad, add to home made salad dressing or add to a salsa... Great for gift giving.
Provided by Rita1652
Categories Jellies
Time 1h
Yield 5 1/2 pints, 40 serving(s)
Number Of Ingredients 7
Steps:
- Prepare boiling water canner. Heat 5(8 oz) half pint glass preserving jars with lids and bands in simmering water until ready for use. Do not boil. Set bands aside.
- Combine mint and water in a large pot. Simmer covered, about 20 minutes. Strain.
- Return mint infused water to a large pot; boil until reduced to 3 cups. Add sugar, stirring to dissolve. Stir in lemon zest and lime juice. Bring to a boil. Stir in liquid pectin. Bring to a rolling boil. Boil hard for 1 minute.
- Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired.
- Carefully ladle hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jars and then screw band down evenly and firmly just until a point of resistance is met-fingertip tight.
- Process 10 minutes in a boiling-water canner adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label.
Nutrition Facts : Calories 101.3, Sodium 1.8, Carbohydrate 26.3, Fiber 0.3, Sugar 25.2, Protein 0.1
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