Best 2 Mojito Jelly Recipes

MOJITO JELLY - LIME AND MINT JELLY

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.

MOJITO JELLY

Steps:

• Line the bottom and sides of an oiled 8-inch square glass baking dish with a piece of plastic wrap, smoothing out wrinkles.
• Sprinkle gelatin over 3/4 cup water in a 2-quart saucepan and let stand 1 minute to soften.
• Heat mixture over low heat, stirring occasionally, until gelatin is dissolved.
• Stir in rum, sugar, and mint, then simmer, stirring occasionally, 5 minutes. Remove from heat and let stand, uncovered, while mint steeps, 20 minutes.
• Stir in lime juice and remaining cup water, then pour through a fine sieve into baking dish and chill, covered, until firm, at least 8 hours.
• While jelly is chilling, halve limes lengthwise and scoop out all flesh, reserving it for another use. Chill lime bowls, wrapped in plastic wrap.
• Place a cutting board over baking dish and invert jelly onto board. Peel off plastic wrap and cut jelly into 1/2-inch cubes. Spoon into lime bowls.