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
MOJITO JELLY
Make and share this Mojito Jelly recipe from Food.com.
Provided by Rita1652
Categories Jellies
Time 1h30m
Yield 4-5 1/2 pint jars
Number Of Ingredients 8
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.
Nutrition Facts : Calories 836.4, Fat 0.2, Sodium 37.2, Carbohydrate 218, Fiber 3.2, Sugar 200.4, Protein 0.8
THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
MOJITO JELLY
Make and share this Mojito Jelly recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 45m
Yield 36 ounces
Number Of Ingredients 8
Steps:
- In a large, deep saucepan, combine the 2 cups of chopped mint and the
- water. Bring to a boil over high heat. Reduce heat and simmer, covered
- for 15 minutes. Strain over a bowl, squeezing leaves. Reserve liquid and
- discard leaves.
- Measure exactly 2 1/2 cups of liquid (add water if there is not enough
- liquid) and pour into a saucepan. Stir in lime rind (if using), lime
- juice and rum. Stir in pectin until dissolved. Bring to a full rolling
- boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly. Return to a full
- rolling boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
- Remove from the heat and skim off foam if needed. Stir in the 1 Tbsp
- finely chopped mint. Stir 5 to 8 minutes to prevent mint from floating.
- Ladle into prepared jars leaving a 1/4" headspace. Process jars in a
- boiling water bath for 10 minutes. Adjust time according to your altitude.
- Serving suggestions: Serve this jelly as a condiment with shrimp,
- chicken or pork. Place a dollop of Mojito Jelly on top of cream cheese
- spread on a cracker.
- Variations: Mexican Mojito Jelly: Use tequila in place of the rum.
- Mint Julep Jelly: Use bourbon whiskey or brandy in place of the rum.
Nutrition Facts : Calories 115, Sodium 3.4, Carbohydrate 28, Fiber 0.2, Sugar 26.4, Protein 0.1
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