How to Make Lime Jelly: A Simple and Tangy Recipe

Lime jelly is a refreshing and tangy treat that’s perfect for spreading on toast, using as a glaze for meats, or adding a burst of citrus flavor to desserts. With its bright color and zesty flavor, it’s a delightful addition to any pantry. This article will guide you through the steps to make homemade lime jelly, along with tips to ensure your jelly sets perfectly and has a vibrant flavor.

Ingredients:

  • 1 cup fresh lime juice (about 8-10 limes)
  • 2 ½ cups water
  • 1 package (1.75 ounces) powdered pectin (or 2 tablespoons if using bulk pectin)
  • 5 cups granulated sugar
  • 1 teaspoon lime zest (optional, for extra flavor)
  • Green food coloring (optional, for a more vibrant color)
  • Sterilized canning jars and lids

Equipment:

  • Large pot
  • Canning funnel
  • Ladle
  • Canning tongs
  • Jelly or candy thermometer (optional)
  • Cheesecloth or fine strainer
  • Water bath canner (or a large stockpot with a rack for canning)

Step-by-Step Recipe for Lime Jelly

1. Prepare Your Ingredients and Jars

  • Sterilize your jars by placing them in boiling water for at least 10 minutes. Keep them warm in the hot water until ready to use. Ensure your lids are also clean but do not boil them as this can damage the sealing compound.
  • Juice the limes: Squeeze enough limes to yield 1 cup of juice. Use a citrus juicer to extract as much juice as possible. Strain the juice through a fine sieve or cheesecloth to remove pulp and seeds.

2. Combine the Lime Juice and Water

In a large pot, combine 1 cup of lime juice and 2 ½ cups of water. This helps to balance the intense tartness of the lime juice and provides enough liquid for the jelly to set properly.

3. Add Pectin

Whisk the powdered pectin into the lime juice and water mixture. This is a crucial ingredient that helps the jelly set. Stir constantly while bringing the mixture to a boil over medium-high heat. Make sure the pectin is completely dissolved.

4. Boil the Mixture

Once the mixture reaches a rolling boil, where the bubbles cannot be stirred down, it’s time to add the sugar.

5. Add Sugar

Gradually stir in the 5 cups of sugar, ensuring it dissolves completely. Continue stirring and bring the mixture back to a rolling boil. Once it reaches this stage, allow it to boil hard for 1-2 minutes without stirring.

6. Optional: Add Zest and Food Coloring

For extra lime flavor, stir in 1 teaspoon of finely grated lime zest. If you prefer a vibrant green jelly, add a few drops of green food coloring at this stage. Both of these are optional but can enhance the appearance and flavor of the jelly.

7. Test for Setting Point

After boiling, test if the jelly is ready to set. You can do this by:

  • Using a thermometer: The jelly should reach 220°F (104°C).
  • Using the spoon test: Dip a cold metal spoon into the jelly and let it cool slightly. If the jelly drips off the spoon in thick drops or sheets, it’s ready.
  • Using the plate test: Place a small amount of jelly on a chilled plate. If it wrinkles when pushed with your finger, the jelly is set.

8. Skim Foam and Ladle Jelly into Jars

Once the jelly has reached the proper set, remove the pot from the heat. If foam has formed on top of the jelly, skim it off with a spoon. Using a ladle and canning funnel, carefully pour the hot jelly into your sterilized jars, leaving about ¼-inch headspace at the top.

9. Seal and Process the Jars

Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure they seal properly and the jelly is safe for long-term storage.

10. Cool and Store

After processing, carefully remove the jars from the water bath and place them on a towel to cool. You should hear a “ping” sound as the jars seal. Let them sit undisturbed for 12-24 hours. Once fully cooled, check the seals by pressing down on the center of the lids. If the lids do not pop back, they are sealed.

Label your jars with the date and store them in a cool, dark place. Properly sealed jars of lime jelly can last up to a year in the pantry. Once opened, refrigerate and use within a few weeks.

Tips for Perfect Lime Jelly

  • Ensure proper pectin measurement: Too little pectin can cause the jelly not to set, while too much can make it too firm.
  • Use fresh lime juice: Bottled lime juice lacks the same vibrant flavor as fresh juice, so opt for fresh limes for the best result.
  • Test for set before jarring: Be patient and make sure your jelly has reached the setting point before transferring it to jars.
  • Prevent crystallization: Make sure the sugar is fully dissolved before boiling, as undissolved sugar can lead to a gritty texture.

How to Use Lime Jelly

  • On toast or scones: Lime jelly makes a tangy alternative to traditional jams and jellies.
  • In savory dishes: Use it as a glaze for meats like chicken, pork, or fish to add a citrusy kick.
  • In desserts: Swirl it into yogurt, use it as a filling for pastries, or mix it into a fruit salad for a zesty flavor.

This simple homemade lime jelly recipe brings a burst of bright, tangy flavor to your kitchen. Whether enjoyed on a morning slice of toast or used as a unique ingredient in your cooking, lime jelly is a refreshing treat that’s sure to impress.