Mojito Jelly- Putting Up with ErinMojito Jelly- Putting Up with Erin

Happy autumn! While yesterday’s high of 89F was a bit of an anomaly here in coastal NH, boots and sweater season has officially begun (for me). After just 5 months of living in Portsmouth I feel as if it might be home for a while… and by “a while” I might mean for the foreseeable future (woah, right? That’s kind of a big deal for me). The people, the culture, the beauty of the area/environment (hello fall colors) continues to amaze me in a completely unexpected way. That being said, let’s see how I feel after my first NE winter. I’m really trying to hold off for a couple more days before diving into fall time fruits and veggies, but as the abundance of apples, squash, and pumpkins at the farmers’ market grows so does my canning excitement (I just bought a vintage Apple Machine today!!).

A couple weeks back, we took a field trip down to the Boston Food Swap for the purposes of “seeing how they do it” and to get the word out about our swap. Albeit the Boston swap had a pretty different feel from ours: security to get into the building (glad we were on the list), free tooth brushes and mouth wash in the bathroom, and free tea, coffee, and beer on tap (that’s what I’m talking about), we confirmed that we aren’t completely screwing it up… whew! As a last minute effort to make something worthy of another city’s swap (I really had no clue what to expect) and because I had 5lbs of ripe to over-ripe limes that I needed to use up ASAP, I threw together this tasty mojito jelly. While I’ve been known to make liquor based jellies in the past, for the sake of a reliable set I decided to omit the rum this time. I probably should have let it set up a little bit longer than I did, but all in all the Boston swappers went crazy for this jelly.

Mojito Jelly- Putting Up with Erin Mojito Jelly- Putting Up with Erin

Mojito Jelly

Yield: 8 half pints


  • 2 cups fresh squeezed lime juice
  • 3-1/2 cups water
  • 5 cups white sugar
  • 1 cup mint
  • 2 tsp lemon zest
  • 6 ounces liquid pectin


  1. In a large-sized pot combine mint leaves and water. Cook on medium heat for 20 minutes. When the time is up strain the leaves and reserve the water. Return mint infused water to pot, bring to a boil, and cook down to 3 cups of water.
  2. Add lime juice, sugar, and lemon zest then bring to a boil. Stir in liquid pectin, return to a boil and cook (rapid boil) for 1 minute. Remove pot from heat.
  3. Pour jelly into hot and sterilized jars leaving approx. a 1/4 inch headspace. Wipe rims, apply lids and rings (finger tight), and then process the jars for 10 minutes in a hot water bath. Remove jars from canner and let cool on a folded towel for 12-24 hours.
  4. Enjoy!

5 responses to Mojito Jelly

  1. Links: Grape Jelly, Peach Mustard, and Winners - Food in Jars

    • I used liquid pectin here because I was going for a very clear mojito jelly. Sure jell low sugar should work. Let me know if you have problems. Cheers!

  2. I have “mojito mint” growing in my garden — looking for things to do with it (besides the obvious haha) .. and came across your recipe .. what do you use the jelly doe?

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