• Lime & Mint Jelly

    1 vote
    Lime & Mint Jelly
    Prep: 30 min Cook: 20 min Servings: 240
    by Salad Foodie
    406 recipes
    Tart and zesty, this jelly makes a nice gift for the holiday host or hostess. Lime is the predominant flavor, with a “hint of mint.” Serve it with crackers and cream cheese, or put it out when you serve lamb or other meats. Use it as you would marmalade, on toast or biscuits. If you like lime, you will love this lip-smacking sweet spread, and there are no artificial’s au naturel!


    • Grated zest of 4 limes (see photo)
    • 1 cup lime juice (I used fresh-squeezed which took several limes!)
    • 4 cups sugar
    • 2 cups water
    • 3 ounces liquid pectin (1 packet)
    • 1/4 cup mint leaves, chopped


    1. Prepare and heat a boiling water bath kettle and wash and sterilize 5 or 6 half pint jelly jars then keep warm; wash lids and rings and set aside. Measure all ingredients before beginning to cook.
    2. Mix lime juice, sugar, and water in a 4 1/2 quart saucepot; stir well until blended. Place over medium heat and bring mixture to a boil stirring occasionally, especially in beginning to dissolve sugar. Stir in pectin, lime zest and mint leaves. Bring to a heavy boil (a boil that can’t be stirred down) and start timing, stirring constantly for 30 seconds. Remove from heat, skim foam bubbles from top if any. Pour jelly through a sieve to remove mint leaves and any large lime gratings. Ladle into prepared hot jars, wipe rim and seal. Process in boiling water bath for 10 minutes at sea level (adjust processing time to altitude as needed.)
    3. For additional canning pointers see link below under “Useful Links”.
    4. Yield: About 5 half pints, each jar having 48 teaspoons jelly.

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    • nnonna2003
      Mint is so good in the recipes.....I wish I use more.
      • Frosted Flaker
        Frosted Flaker
        Tony says this looks grrrrrrrreat as a holiday dinner treat. Appears to be very versatile.

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