Mojito Jelly Recipes

EASY MOJITOS

Steps:

• Place mint leaves, lime slice, and sugar in bottom of a glass and muddle with a spoon until mint is crushed. Fill glass with ice cubes. Pour rum and soda over the ice; stir.

THE REAL MOJITO

Steps:

• Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

MOJITO JELLY

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.

MOJITO JELLY - LIME AND MINT JELLY

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.

MOJITO JELLO SHOTS

Steps:

• Mixing instructions for Basic Mojito If not using store bought:.
• In a cocktail shaker, crush the mint to release the oil.
• Add the rum, sugar and lemon juice and shake thoroughly.
• Mix with the water, strain and mix in jello till well dissolved, pour in 2 oz shot glasses 3/4 the way up and refrigerate till set.

MOJITO JELLY

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.