Mojito Jelly

• 2 cups loosely packed chopped fresh mint leaves
• 3 cups water
• 1 teaspoon finely grated lime rind (optional)
• 12 cup lime juice (with pulp)
• 12 cup white rum
• 1 (1 1/2 ounce) packagepowdered pectin
• 4 34 cups sugar
• 1 tablespoon finely chopped of fresh mint

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

mint leaves, water, lime rind, lime juice, white rum, sugar, mint

Taken from www.food.com/recipe/mojito-jelly-439720 (may not work)