Lime Jelly

1. 1

   Grate rind from enough limes to measure 2 tablespoons.

2. 2

   Set aside.

3. 3

   Squeeze juice from enough limes to measure 3/4 cup.

4. 4

   Pour through a wire mesh strainer, discarding seeds and pulp.

5. 5

   Combine rind, juice and water in a 4-quart saucepan.

6. 6

   Stir in sugar.

7. 7

   Bring to a full rolling boil over high heat, stirring constantly.

8. 8

   Add 1 to 2 drops food coloring, if desired.

9. 9

   Quickly stir in fruit pectin.

10. 10

    Return to a full rolling boil and boil 1 minute, stirring constantly.

11. 11

    Remove from heat; skim off foam with a metal spoon. Quickly pour jelly into hot, sterilized jars, filling to 1/4-inch from top.

12. 12

    Wipe jar rims.

13. 13

    Cover immediately with metal lids and screw on bands.

14. 14

    Process jars in boiling water bath for 5 minutes. Cool on wire racks.

15. 15

    Yields 5 half-pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.