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Lime Jelly

Lime Jelly

Lime jelly may not be as common as grape or strawberry, but it is equally as delicious and a nice change of pace.


3 cups sugar
1 cups water
6 ounces frozen limeade; thawed
5 drops geen food coloring
2 drops yellow food coloring
3 ounces liquid fruit pectin; 1 pouch


Heat the sugar and water to boiling in a Dutch oven, stirring occasionally. Boil and stir for 1 minute more then remove from the heat. Stir in the limeade concentrate, lemon juice, and food colorings. Add the fruit pectin and skim off the foam.

Immediately pour into hot sterilized jars, glasses, or freezer containers. Cover tightly and cool to room temperature. Store no longer than 4 weeks in the refrigerator or 2 months in the freezer. Recipe makes six 5-oz glasses of jelly.

Suggested Uses

  • Stir fruit jams into plain yogurt or into oatmeal.
  • Add a little Dijon mustard and use on fish in place of lemon.
  • Lime margarita: Add several tablespoons of lime jelly to your recipe for margaritas and blend.
  • Mini lime tarts: Roll out a pie crust and line a small circle of dough in miniature muffin cups. Fill with jelly and bake until crust is golden and filling bubbles thickly.

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