Thursday, August 03, 2006

Lime Jelly


6 - 8 medium limes
1 3/4 c water
4 c sugar
Green liquid food coloring
1 3-oz. package liquid fruit pectin

Grate rind from enough limes to measure 2 tablespoons; set aside. Squeeze juice from limes to measure 3/4 cup; pour lime juice through a wire mesh strainer, discarding seeds and pulp. Combine rind, juice, and water in a 4-quart saucepan. Stir in sugar. Bring mixture to a full rolling boil over high heat, stirring constantly. Add 1 or 2 drops of food coloring, if desired. Quickly stir in fruit pectin. Return mixture to a full rolling boil, and boil, stirring constantly, for 1 minute. Remove from heat; skim off foam with a metal spoon. Quickly pour jelly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover immediately with metal lids, and screw on bands. Process jars in boiling water bath 5 minutes. Cool on wire racks. Makes 5 half pints. (Try serving this over a block of cream cheese with crackers as an appetizer; or use as a spread on toast or pound cake. )

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