Lime Jelly
Dessert Recipe

Lime Jelly
Dessert Recipe

• 2-1/2 cups prepared juice 6 to 8 limes
  1 3/4 cups water
• 4 cups sugar, measured into separate bowl
• Few drops green food coloring
• 1/2 teaspoon butter or margarine
• 1 pouch Certo Fruit Pectind

Time: 2 hours
Jars: 5

• 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 limes; set aside.
• Squeeze enough juice from 6 to 8 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 quart 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 1/8 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 minutes. 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.)

• Please see above for times.

• Serve with  Whipped Cream or Ice Cream.
• Great in the Summer for outdoor parties.

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