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Certo® Lime Jelly

  • Prep Time: 45 Minutes (Total time: 3 Hours)
  • Serving Size: 0
  • 2-1/2 cups Prepared Juice (buy About 6 To 8 Limes)
  • 1-3/4 cups Water
  • 4 cups Sugar, Measured Into Separate Bowl
  • Few Drops Green Food Coloring
  • 1/2 teaspoon Butter Or Margarine
  • 1 pouch CERTO Fruit Pectin
  • 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 1/8 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.)