Mojito Jelly

Yahoo Group Files

• Ready In: 45 mins
• Yields: 36 ounces

Ingredients

• 2  cups  loosely packed chopped fresh mint leaves
• 3  cups water
• 1  teaspoon  finely grated lime rind (optional)
• 1⁄2 cup lime juice (with pulp)
• 1⁄2 cup white rum
• 1 (1 1/2ounce) package  powdered  pectin
• 4 3⁄4 cups sugar
• 1  tablespoon  finely chopped of fresh mint

Directions

1. In a large, deep saucepan, combine the 2 cups of chopped mint and the
2. water. Bring to a boil over high heat. Reduce heat and simmer, covered
3. for 15 minutes. Strain over a bowl, squeezing leaves. Reserve liquid and
4. discard leaves.
5. Measure exactly 2 1/2 cups of liquid (add water if there is not enough
6. liquid) and pour into a saucepan. Stir in lime rind (if using), lime
7. juice and rum. Stir in pectin until dissolved. Bring to a full rolling
8. boil over high heat, stirring constantly.
9. Add sugar in a steady stream, stirring constantly. Return to a full
10. rolling boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
11. Remove from the heat and skim off foam if needed. Stir in the 1 Tbsp
12. finely chopped mint. Stir 5 to 8 minutes to prevent mint from floating.
13. Ladle into prepared jars leaving a 1/4" headspace. Process jars in a
14. boiling water bath for 10 minutes. Adjust time according to your altitude.
15. Serving suggestions: Serve this jelly as a condiment with shrimp,
16. chicken or pork. Place a dollop of Mojito Jelly on top of cream cheese
17. spread on a cracker.
18. Variations: Mexican Mojito Jelly: Use tequila in place of the rum.
19. Mint Julep Jelly: Use bourbon whiskey or brandy in place of the rum.