Mojito Jelly Lime And Mint Jelly Recipes

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.

Steps:

• Place mint leaves, lime slice, and sugar in bottom of a glass and muddle with a spoon until mint is crushed. Fill glass with ice cubes. Pour rum and soda over the ice; stir.

Steps:

• Place mint in boiling hot water.
• Place zest of 1 lime in with mint.
• Cut away skin and pith from limes and discard, place the sections of the lime in with the mint.
• Steep for 20 minutes. Strain squeezing out all the goodness into a heavy bottom pot. Taste to see if the mint is strong enough, keeping in mind no sugar is added yet so it will be tart and tea like. If not add mint extract or Creme De Mint or both. Add green food coloring for more intense green color.
• Stir in pectin and bring to a a full rolling boil.
• Add sugar and return to a full rolling boil. Boil for 1 minute, stirring constantly.
• Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
• Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
• Shut off flame for 5 minutes.
• Remove without tilting the jars.
• Set on a flat surface in a draft free place 12-24 hours.
• Remove bands and wipe jars.
• Label and store in a dark place for 1 year.

Steps:

• Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

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.