Want a fresh way to use up those jalapenos in your garden? Jalapeno Mojito Jelly will do the trick with it’s sweet and spicy flavor!
This is a small batch recipe, if you are planning a larger batch, just double or triple the recipe. Boxed pectin can be tricky to work with. If it’s been in the pantry a while, you may need more.
If your jelly isn’t gellin’, put it back on the heat and add a little more. Add just a teaspoon at a time until you get a good gel.
To test this, put a saucer in the freezer an hour before you start. When the jelly is ready, test it by placing a spoonful on the frozen plate. If it gels, it’s done. If it runs, add a little more pectin. Just be mindful that your jelly will continue to jellify as it cools in the jar.
Jalapeno Mojito Jelly
1/2 cup chopped or torn washed mint leaves
1 cup water
juice and zest of one lime
2 finely chopped jalapeno peppers
2/3 to 1 cup sugar
1 tablespoon powdered pectin
1 tablespoon white rum
Combine mint leaves and water in a small saucepan and bring to boiling. Immediately turn heat off, cover and let steep for 15 minutes. Strain the leaves out of the mixture and discard them. Return the mint water to the saucepan.
Add the lime juice and zest, peppers and sugar to the saucepan and heat on low until sugar is dissolved. Increase heat to bring mixture to a rolling boil, add the pectin all at once and stir constantly while boiling for 2 minutes. Turn off heat and add pinch of salt and the rum, stir just until combined. Transfer jelly to sterilized jelly jar or heat proof freezer container, cover with lid just to fingertip tightness.
Let cool 24 hours, then store. Jelly will keep in the refrigerator for up to one week or the freezer for up to one year.
Makes 8 ounces of jelly.
Serve with cream cheese and crackers!