Forktionary

Lime Jelly Recipe

This vibrant lime jelly recipe captures the bright, sweet-tart essence of fresh limes. Made with real lime juice and zest, it's a delightful treat perfect for summer gatherings or a refreshing anytime snack. Learn how to make this easy, yet impressive, jelly—a recipe so good, you'll only make it when limes are on sale! Don't overdo the food coloring; a touch enhances the natural green hue without making it look artificial.

Prep Time 20 mins
Cook Time 45 mins
Calories 651.3 kcal
Protein 1g
Rating 4.3 (8 Reviews)
Lime Jelly 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lime Jelly

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How to Make Lime Jelly

  1. Zest the peel of 5 limes using a microplane or fine grater. Set aside.
  2. Juice 6-8 limes until you obtain ¾ cup of fresh lime juice. Pour into a medium bowl.
  3. Add 1 cup of water and the reserved lime zest to the lime juice. Stir well to combine.
  4. Line a medium bowl with 3 layers of damp cheesecloth. Pour the lime mixture into the cheesecloth, gather the edges, and tie securely with kitchen twine.
  5. Suspend the cheesecloth-lined bag over the bowl and let the mixture drip for 10-15 minutes, gently pressing the bag to extract as much liquid as possible.
  6. Measure exactly 2 ½ cups of the strained lime juice into a 6-quart saucepan.
  7. Add 2 ¼ cups of granulated sugar to the saucepan and stir until the sugar dissolves.
  8. Add a few drops of green food coloring, if desired. Stir gently.
  9. Bring the mixture to a full rolling boil over high heat, stirring constantly. This is crucial to prevent scorching.
  10. Stir in the powdered pectin according to package instructions.
  11. Return the mixture to a full rolling boil and boil exactly for 1 minute, stirring constantly.
  12. Remove from heat and skim off any foam with a spoon.
  13. Immediately ladle the hot jelly into sterilized jars, leaving ¼ inch headspace.
  14. Wipe the jar rims clean, apply lids and rings, and process in a boiling water bath for 8 minutes (adjust processing time according to your altitude; consult a canning guide for your specific location).
  15. Let the jars cool completely. Check the seals. Any jars that didn't seal properly should be refrigerated and used within a few weeks.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

646g

Fat

0g

Carbs

56g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Low Protein Healthy 5 Ingredients Or Less Jellies Condiments Etc Easy Low Fat Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something