Lime Jelly Recipes

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

LIME MINT JELLY

Steps:

• In a large saucepan, combine sugar, water and lime juice; add food coloring if desired. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin, mint and lime zest. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

TEQUILA LIME JELLO SHOTS

Steps:

• Add the contents of the Jello package to 1 cup of boiling water. Stir until the powder is dissolved.
• Add a half cup of water and a half cup of tequila to your dissolved jello liquid.
• Put the mixture into containers of your choice. You can let the Jello mixture set up in a cake pan, then cut it into rectangles, or you can pour it into individual paper cups.
• Place the shots in the refrigerator. It can take a few hours for the Jello to set, so be sure to prepare the shots well ahead of your party.

SUMMER BERRY & LIME JELLIES

Steps:

• The day before serving, make the jelly by bringing 1 litre of water to the boil with the sugar, lime zest and juice. Soak the leaves of gelatine in a bowl of ice-cold water. When the sugar has dissolved, remove the pan from the heat. Squeeze the excess water from the gelatine, then add to the pan. Pass the syrup through a sieve into a bowl, then allow to cool to room temperature.
• Ladle a layer of jelly into six ramekins or little jelly moulds, scatter in a layer of raspberries, then leave in the fridge for 1 hr or so to set. Top up with a bit more of the jelly, then leave to set. Continue with a layer of strawberries and then blueberries, remembering to set each layer before the next is started. Once the moulds are full of fruit, top with a drizzle more jelly, then place in the fridge. Leave overnight to set.
• To serve the jellies, briefly dip the moulds in hot water, then loosen from the sides and turn out onto small plates. Serve with clotted cream and shortbread.

PANNA COTTA AND LIME JELLY

Steps:

• In a medium saucepan, Place the cream and bring to half boil. Remove and set aside.
• Pour the NESTLÉ Sweetened Condensed Milk and the dissolved gelatine over the cream. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into individual glass bowls.
• Place lime jelly powder and ½ cup or 125ml hot water in a mixing bowl, stir until jelly is dissolved. Add the remaining ½ cup or 125ml of cold water and stir.
• Pour the prepared jelly over the cooled panna cotta and refrigerate for at least 4 hours and serve with berries jam.

CERTO® LIME JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Grate the peel of 5 of the limes; set aside. Squeeze enough juice from 6 to 8 of the limes to measure 3/4 cup; pour juice into medium bowl. Add lime peel and water; mix well. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour juice mixture into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2-1/2 cups prepared juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add food coloring. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

LIME JELLY

Steps:

• Grate the peel of 5 of the limes; set aside.
• Squeeze enough juice from 6 to 8 of the limes to measure 3/4 cup; pour juice into medium bowl.
• Add lime peel and water; mix well. Place three layers of damp cheesecloth over a medium bowl. Pour juice mixture into cheesecloth. Tie it closed and let drip into bowl until dripping stops, about 10-15 minutes. Press gently. Measure exactly 2-1/2 cups prepared juice into a 6-quart pan.
• Stir sugar into the juice in the pan.
• Add food coloring if desired.
• Bring mixture to full rolling boil on high heat, stirring constantly.
• Stir in pectin. Return to full rolling boil and boil exactly 1 minute.
• Skim off any foam.
• Ladle into jars, seal and process 8 minutes.
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COCONUT LIME JELLY

Steps:

• 1. Prepare jars and two piece lids in hot water.
• 2. In large deep pot, combine coconut juice,cream of coconut,lime juice, coconut, and powdered pectin. Stir well.
• 3. Bring to a hard rolling boil over high heat, stirring constantly.
• 4. When mixture reaches boil, add sugar all at once. Stir constantly, making sure that all sugar is dissolved.
• 5. Bring mixture to a hard rolling boil that cannot be stirred down. Boil for exactly one minute.
• 6. Remove from heat, and stir for 7-8 minutes until mixture begins to thicken and coconut flakes begin to suspend in mixture. If you skip this step, all of the coconut flakes will remain at the top of the jelly.
• 7. After the coconut begins to settle in the mixture, ladle the jelly into the prepared jars,tighten lids, and return to the pot of the boiling water and process for 10 minutes. Remove, and cool.
• 8. Makes 6-8 half pint jars.