Best Lime Jelly Recipes

LIME MINT JELLY

Steps:

• In a large saucepan, combine sugar, water and lime juice; add food coloring if desired. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin, mint and lime zest. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

LIME JELLY

Steps:

• 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.
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COCONUT LIME JELLY

Steps:

• 1. Prepare jars and two piece lids in hot water.
• 2. In large deep pot, combine coconut juice,cream of coconut,lime juice, coconut, and powdered pectin. Stir well.
• 3. Bring to a hard rolling boil over high heat, stirring constantly.
• 4. When mixture reaches boil, add sugar all at once. Stir constantly, making sure that all sugar is dissolved.
• 5. Bring mixture to a hard rolling boil that cannot be stirred down. Boil for exactly one minute.
• 6. Remove from heat, and stir for 7-8 minutes until mixture begins to thicken and coconut flakes begin to suspend in mixture. If you skip this step, all of the coconut flakes will remain at the top of the jelly.
• 7. After the coconut begins to settle in the mixture, ladle the jelly into the prepared jars,tighten lids, and return to the pot of the boiling water and process for 10 minutes. Remove, and cool.
• 8. Makes 6-8 half pint jars.

MOJITO JELLY - LIME AND MINT JELLY

Steps:

• Prepare boiling water canner. Heat 5(8 oz) half pint glass preserving jars with lids and bands in simmering water until ready for use. Do not boil. Set bands aside.
• Combine mint and water in a large pot. Simmer covered, about 20 minutes. Strain.
• Return mint infused water to a large pot; boil until reduced to 3 cups. Add sugar, stirring to dissolve. Stir in lemon zest and lime juice. Bring to a boil. Stir in liquid pectin. Bring to a rolling boil. Boil hard for 1 minute.
• Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired.
• Carefully ladle hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jars and then screw band down evenly and firmly just until a point of resistance is met-fingertip tight.
• Process 10 minutes in a boiling-water canner adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label.

JALAPENO-LIME-GARLIC JELLY

Steps:

• Sterilize 8 - 8 oz jelly jars and lids.
• Wash and prepare the peppers: destem, de-membrane and deseed if you don't want a very hot tasting jelly.
• In a mini food processor pulse 2/3 of the peppers, and garlic along with all of the juice and zest of the limes.
• The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step).
• In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes, still stirring.
• Stir in the pectin and boil for 1 minute, stir well and then remove from the heat.
• Fill the jars to within 1/4" from the top, wipe the tops and rims clear of any spills and place lids on, and tighten.
• Should set within 24 hours and then they're ready to be enjoyed.

CERTO® LIME JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• 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 or a jelly bag in large bowl. Pour juice mixture into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2-1/2 cups prepared juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add food coloring. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

LIME JELLY ROLL CAKE

Steps:

• Cake:.
• Combine eggs and sugar and beat until thick and lemon coloured, and a ribbon forms when you lift the beater, about 5 minutes.
• Add vanilla and lime zest.
• Fold in the dery ingredients carefully.
• Spray a 15x10 inch jelly roll pan with cooking spray, line with wax paper or parchment, and spray again.
• Spoon the batter carefully into the pan, smoothing it out into corners and being careful not to deflate it.
• Bake at 375 for 15-20 minutes, or until a toothpick comes out clean. Do not overbake!
• While the cake is baking prepare a large towel (I use a bath towel) by laying it on the table and sprinkling with confectioners sugar. Tip the finished cake onto the towel, and working quickly, trim 1/8 inch off the edges of the cake. Roll up in the towel and set aside to cool.
• Filling:.
• In a microwave safe bowl, whisk egg yolks, sugar, juice and zest until smooth. (I'm going to add some green food colouring to make it more appropriate for St Patricks day).
• Microwave in one minute intervals until mixture is thick and coats back of metal spoon. Remove from microwave and add butter, a little at a time, whisking smooth after each addition.
• Let cool completely. Store for up to three weeks.
• When cake is cool unroll it gently and spread with cooled lime curd. Carefully spread the whipped cream over that and roll back up.
• If you have time, refrigerate for a few hours.
• Sprinkle with confectioners sugar and slice carefully.

CUCUMBER-LIME MARGARITA JELLY SHOT

Steps:

• Cut a three inch length of cucumber and coarsely chop (set remaining cucumber aside to make cucumber ribbons). Place the chopped cucumber in cocktail shaker and muddle vigorously. Add the tequila to the cocktail shaker, shake for a minute or so and set aside (no ice is needed). Pour water and limeade concentrate into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat. Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau. Pour mixture into loaf pan. Place in refrigerator to set (several hours or overnight). To serve, cut into desired shapes. To make the cucumber ribbons, peel the length of the remaining cucumber with a vegetable peeler. Tie each jelly shot with a ribbon. Trim ends to desired length.

RHUBARB LIME JELLY

Steps:

• Wash rhubarb, cut into chunks, and puree in food processor.
• Use cheesecloth to extract 5 cups of juice.
• Mix rhubarb, lime juice, and calcium water in pot.
• Mix pectin and sugar in another bowl.
• Bring to boil and add sugar/pectin.
• Bring to boil again, then remove from heat and ladle into prepared sterilized jars, process for 10 minutes, or whatever method you do to can.
• Note: If you use a surejell or certo, then i suppose just forget the calcium water, but with those you'll have to use about 6 cups of sugar!