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.
This has a nice savoury lime flavour, but the mint doesn't really come through very much. I think it will be lovely on grilled fish though. It set very nicely. Next time I'd add more mint in the first stage and use the optional food colouring. Nice and tart jelly. Thanks Rita!
Okay so it didn't set, but I think that's a personal problem! The taste is fabulous! My kids, all five, devoured it. I keep it in the fridge so it's a little jellied, and they eat it up. I also use it as a tea flavoring, yum!