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Lime & Mint Jelly
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 dyes.....it’s au naturel! Ingredients
- 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
Directions
- 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.
- 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 canât 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.)
- For additional canning pointers see link below under âUseful Linksâ.
- Yield: About 5 half pints, each jar having 48 teaspoons jelly.
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