Mojito Jelly - Lime and Mint Jelly

Recipe by Rita1652
READY IN: 1hr
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup of fresh mint (1 cup packed and bruised)
  • 3 12
    cups water
  • 5
    cups sugar
  • 2
    teaspoons lemon zest, finely grated
  • 2
  • 6
    ounces liquid pectin (1 pouch Ball Fruit Jell)
  • green food coloring (optional)
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DIRECTIONS

  • 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.
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