Kitchen Jam

Image by Ël ÇhåNgØ via Flickr

Earlier this year, I found myself with five pounds of fresh limes. I checked out (and saved) a number or recipes. I even ran a poll for suggestions about which recipe to make – and yes, I made Lime Curd. But I saved this recipe (originally posted at mixingbow.com by slfish) because its grown-up take on lime jam seemed perfect for holiday giving.

When I made it, I used unflavored vodka. The mint and fresh jalapenos turn the jam a beautiful pale green color that personifies a mohito – so I eliminated the original recipe’s optional green food coloring. Mohito Pepper Jelly isn’t a breakfast jam (unless you like to start your day with a kick…) but it does taste terrific spread over cream cheese, used as an appetizer dip, or combined with pepper jack on a cheese tray. Enjoy!

Mohito Pepper Jelly
3 c bottled limeade (use Simply Limeade(R) or Paul Newman’s Limeade)
1/2 c fresh mint leaves
6 fresh jalapeno peppers
1/4 c lime juice (two fresh limes)
1 tsp fresh lime zest
1 box powdered pectinm.
4 c sugar
1 1/4 c lime vodka (unflavored vodka will also work)

Directions:

• Remove the stems from the fresh jalapenos, finely chop them.
• Layer 1 c limeade, mint leaves and chopped jalapenos in the bowl or cup of an immersion blender and puree until smooth (can also use a regular blender or food processor.)
• In a large sauce pan combine puree, 2 more cups limeade, lime juice, lime zest and powdered pectin.
• Bring mixture to a boil, stirring occasionally.
• When the lime mixture reaches a continuous boil, stir in sugar until dissolved.
• Stirring constantly, bring the mixture back to a rolling boil. Boil hard 1 minute.
• Remove from heat. When the jam pot is off the heat, stir in the vodka.
• Skim any foam from the top of the jam.
• Laddle into clean sterilized jars with two-piece caps.
• Process according to USDA hot-water-bath canning guidelines, in a boiling water bath for 10 minutes.
• Remove the jars to a rack to cool. It may take up to 24 hours for the jam to gel.

Makes about 6 cups of jam (6 half-pint jars.)