Recipe Information
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Yield: About 3 small jars
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Prep Time: 15 minutes
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Cooking Time: About 40 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.2 kg fresh limes
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1.5 litres cold water
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the limes
Wash the limes thoroughly. Cut into quarters, keeping the peel and pith intact, and remove any visible seeds. -
Cook the fruit
Place the lime pieces and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes until the peel is very soft and the liquid is well infused. -
Strain the juice
Pour the mixture into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml juice, add 450 g granulated sugar. Pour both into a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar has fully dissolved. Increase the heat and boil rapidly for 10 to 12 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat and skim off any surface foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Lime jelly sets quickly once it reaches setting point, so have jars ready in advance.
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If the flavour tastes very sharp when hot, it will soften as the jelly cools and sets.
Serving Suggestions
Serve with toast, spoon alongside grilled fish, or use as a glaze for simple cakes.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
