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.