Lime jelly

    1 hour 10 min

    Lime jelly is a favourite in our household and this recipe has been our 'go to' for decades. I tend to buy the limes imported from Spain as I have found these to have the greatest juice yield, however you should try a few varieties to see what works best for you.


    Hampshire, England, UK
    37 people made this

    Makes: 3 jars lime jelly

    • 14 large unwaxed limes
    • 1.5L water
    • 450 to 900g granulated sugar

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Zest the limes and extract the juice. Place the zest, juice and water in a saucepan and boil for 45 minutes. Strain the liquid and weigh it, recording the measurement. Add an equal amount of sugar to the weight of the liquid and bring to the boil for 30 minutes.
    2. Begin testing for the setting point by placing a small amount of the jelly on a cold plate; you may need to keep the mixture boiling for up to 30 minutes before the setting point is reached. If it sets on the plate and wrinkles when you push it with your finger, it is ready.
    3. Transfer the jelly to sterilised jam jars and seal immediately. Place undisturbed in a cool, dark place for 48 hours to achieve a good set.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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