Recipe by Kathy228
This lime jelly is sweet with bursting lime flavor. I only make this when I can get the limes on sale. Don't use too much food coloring as it will look artificially green. Found this recipe on-line.
Top Review by jnpj
Wow! I saw this recipe from Certo posted here and decided to try it. I am amazed by this recipe! This was both my first attempt at canning anything and my first try at making jelly. I used key limes in the recipe. I hadn't planned on adding any food coloring, but the juice mixture I ended up with was a yellowish-brown, unappealing color. I went ahead and added a drop of green food coloring, and the jelly ended up a very pretty light green color that looked so gorgeous in the jars. I found out that I enjoy the canning process; I loved the popping sound the jars made when they were sealing. Also, It was great watching the product slowly get to a jelly-like consistency when it was cooling in the sealed jars. I ended up with the 5 half pints the recipe said I would get. I think this is a great recipe for a first time jelly-maker like me. It was so much fun to do that I can't wait to make more! I just opened up a jar, and the jelly was so delicious. It was sweet and a bit tart from the limes, and it had a perfect consistency. Thanks so much for posting the great recipe!
- 2 1⁄2 cups prepared lime juice (6 to 8 limes)
- 1 3⁄4 cups water
- 4 cups sugar
- 1 drop green food coloring
- 1 (3 ounce) envelope liquid pectin
Directions See How It's Made
- Grate the peel of 5 of the limes; set aside.
- Squeeze enough juice from 6 to 8 of the limes to measure 3/4 cup; pour juice into medium bowl.
- Add lime peel and water; mix well. Place three layers of damp cheesecloth over a medium bowl. Pour juice mixture into cheesecloth. Tie it closed and let drip into bowl until dripping stops, about 10-15 minutes. Press gently. Measure exactly 2-1/2 cups prepared juice into a 6-quart pan.
- Stir sugar into the juice in the pan.
- Add food coloring if desired.
- Bring mixture to full rolling boil on high heat, stirring constantly.
- Stir in pectin. Return to full rolling boil and boil exactly 1 minute.
- Skim off any foam.
- Ladle into jars, seal and process 8 minutes.