Blueberry Jelly with Rum

1. blueberries briefly cool, drain well, select.

Put in a saucepan and add 500 ml of water. Bring to a boil and do over medium heat for 10 minutes. Put a colander on a saucepan, spread with a wet muslin cloth and pour in the blueberries, drain for 1 hour (gives 1, 2 ltr. of juice).

Place the prepared jars (twist-off, or jars with rubber ring and swing top) on a damp kitchen towel. Rinse and dry the mint, pluck the leaves and chop finely. Squeeze the limes and measure out 150 ml of juice. Boil lime juice with blueberry juice, rum and preserving sugar while stirring.

Bubble for 3 minutes. Skim if necessary. Add mint and fold in.

Pour the hot jelly into the prepared jars up to the rim, seal and turn upside down. While cooling, turn the jars a few times to the other side so that the mint is evenly distributed.

Prepare the jars and the fruit:

Use only unblemished fruit. Rinse the fruit thoroughly but gently, removing the slightest pressure or rot. Jars, lids and rubber rings must be scrupulously clean: Put all parts in boiling water for 2-3 min. Now place the jars upside down on fresh kitchen towels until use.

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