MOJITO JELLY
Categories Rum Cocktail Party Kentucky Derby Lime Mint Chill Simmer Gourmet
Number Of Ingredients 7
Steps:
- Line the bottom and sides of an oiled 8-inch square glass baking dish with a piece of plastic wrap, smoothing out wrinkles.
- Sprinkle gelatin over 3/4 cup water in a 2-quart saucepan and let stand 1 minute to soften.
- Heat mixture over low heat, stirring occasionally, until gelatin is dissolved.
- Stir in rum, sugar, and mint, then simmer, stirring occasionally, 5 minutes. Remove from heat and let stand, uncovered, while mint steeps, 20 minutes.
- Stir in lime juice and remaining cup water, then pour through a fine sieve into baking dish and chill, covered, until firm, at least 8 hours.
- While jelly is chilling, halve limes lengthwise and scoop out all flesh, reserving it for another use. Chill lime bowls, wrapped in plastic wrap.
- Place a cutting board over baking dish and invert jelly onto board. Peel off plastic wrap and cut jelly into 1/2-inch cubes. Spoon into lime bowls.
LIME MINT JELLY
This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. -Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, water and lime juice; add food coloring if desired. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin, mint and lime zest. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
JALAPENO-MINT JELLY
Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 1 2/3 cups
Number Of Ingredients 7
Steps:
- In a saucepan, bring sugar, 1/4 teaspoon salt, mint, whole jalapenos, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more. Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids.
- Meanwhile, in another saucepan, bring vinegar and calcium water to a boil. Remove from heat;stir in minced peppers.
- Whisk pectin into 1/4 cup syrup. Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely. Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
MINT JELLY
A traditional mint jelly made from fresh mint.
Provided by HYACINTH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 32
Number Of Ingredients 6
Steps:
- Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
- Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 22.1 g, Fiber 0.1 g, Sodium 0.8 mg, Sugar 21.9 g
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
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
Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water, and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island. Its combination of sweetness, refreshing citrus, and mint flavours is intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink.The cocktail has a relatively low alcohol content
Provided by beducated
Time 12m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Method: Bring mojito mix to boil and add in 2.5g gellan gum and set in moulds or tubs
JALAPENO MINT JELLY
My mother sent me a plant that apparently had mint with it and now it has taken over a small part of my flower beds. Looking for something to do with it all I came upon this jelly. This makes a small batch and comes from "Small Batch Canning" by Topp and Howard.
Provided by mary winecoff
Categories Jellies
Time 40m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
- Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.
- Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.
Nutrition Facts : Calories 714.2, Fat 0.3, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 180.9, Fiber 4.1, Sugar 175.3, Protein 1.4
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
LIME JELLY
This lime jelly is sweet with bursting lime flavor. I only make this when I can get the limes on sale. Don't use too much food coloring as it will look artificially green. Found this recipe on-line.
Provided by Kathy228
Categories Jellies
Time 45m
Yield 5 half pints
Number Of Ingredients 5
Steps:
- Grate the peel of 5 of the limes; set aside.
- Squeeze enough juice from 6 to 8 of the limes to measure 3/4 cup; pour juice into medium bowl.
- Add lime peel and water; mix well. Place three layers of damp cheesecloth over a medium bowl. Pour juice mixture into cheesecloth. Tie it closed and let drip into bowl until dripping stops, about 10-15 minutes. Press gently. Measure exactly 2-1/2 cups prepared juice into a 6-quart pan.
- Stir sugar into the juice in the pan.
- Add food coloring if desired.
- Bring mixture to full rolling boil on high heat, stirring constantly.
- Stir in pectin. Return to full rolling boil and boil exactly 1 minute.
- Skim off any foam.
- Ladle into jars, seal and process 8 minutes.
- ========================.
Nutrition Facts : Calories 651.3, Fat 0.1, Sodium 6.5, Carbohydrate 170.5, Fiber 0.8, Sugar 161.7, Protein 0.5
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