Prep 30 mins
Cook 30 mins
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.
- 1 cup of fresh mint (1 cup packed and bruised)
- 3 1⁄2 cups water
- 5 cups sugar
- 2 teaspoons lemon zest, finely grated
- 2 cups lime juice
- 6 ounces liquid pectin (1 pouch Ball Fruit Jell)
- green food coloring (optional)
- 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.
As I'm a bit short on jars at the moment, I added the pectin, waited for the liquid to cool, and then decanted the jelly into ice cube bags and put in the freezer for later use. (Freezer jams are great for lazy people like me!) I did have a little taste of it; and even though I used treble the amount of mint that the recipe required, it still tasted 90% of lime and only 10% of mint. That was a bit disappointing, but nevertheless, it'll be lovely for a whole myriad of things, including bases for mojitos!
This jelly has a great flavor of lime, but I agree with others that the mint does not shine through. My Jelly did not set either. When I make this again, I will bruise the mint leaves and soak them for a few hours in 3 cusp of boiling water then strain. I might also try using powdered pectin which requires longer cooking and should set better. Also, thought about switching out the lime juice for lemon juice for a twist.
Very good! I added just a little drop or two of pure mint extract to pump up the flavor. I'm putting this together with a 1/2 pint of Cranberry Chianti Jelly for Christmas gifts.