Recipe Information
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Yield: About 3 small jars
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Prep Time: 15 minutes plus infusion
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Cooking Time: About 20 minutes
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Difficulty: Beginner friendly
Ingredients
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1.2 litres cold water
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10 fresh kaffir lime leaves, torn
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Zest and juice of 2 lemons
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900 g granulated sugar
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1 sachet powdered pectin suitable for jelly
Step-by-Step Method
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Infuse the lime leaves
Pour the water into a saucepan and add the torn kaffir lime leaves and lemon zest. Bring just to the boil, then remove from the heat, cover, and leave to infuse for 30 minutes. -
Strain the liquid
Strain the infusion through muslin into a clean saucepan, discarding the leaves and zest. Measure the liquid and ensure you have 1 litre. Top up with water if needed. -
Add sugar and pectin
Stir the sugar and powdered pectin into the infused liquid. Heat gently, stirring constantly, until the sugar has completely dissolved. -
Boil briefly
Bring to a rolling boil and boil for 1 to 2 minutes. Stir in the lemon juice, then remove from the heat. -
Jar the jelly
Skim off any surface foam. Pour immediately into warm sterilised jars and seal at once.
Practical Tips
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Kaffir lime leaves are very aromatic, so avoid increasing the quantity.
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The flavour will soften slightly as the jelly cools and sets.
Serving Suggestions
Lovely on toast, spooned alongside coconut desserts, or served with soft cheeses.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks.
