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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