I began with this recipe as my inspiration...
My version:
1 Cup water
1/2 Cup Pineapple Rum (it is what I had around)
bunch of mint (remove stems, tear leaves up a bit)
First three ingredients in a pot, bring to a boil, remove from heat and let cool 15+ minutes
1 Cup fresh squeezed lime juice (10-12 limes)
2 Tablespoons fresh squeezed lemon juice
1 Tablepoon additional rum (or more)
a few drops green food coloring
add next three ingredients bring to a boil that you can not stir down
1 box pectin
3 Cups sugar
add the pectin and bring back to a boil you can not stir down
add the sugar and bring back to a boil you can not stir down
continue stirring at this boil for 1 minute
remove from heat and follow your regular canning procedures
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