Monday, October 4, 2010

Changes in the air and lime jelly

So I bet you've been wondering where I've been huh?  What I've canned lately?
Well I have done a few things, I'm working on a gallon batch of sriracha, I put up more candy apple jelly, finished off the watermelon jelly finally and experimented with key lime jelly but......
Life has a way of letting you know you can't get comfortable for too long.  And now it's a cross country move to keep us on our toes.  It's a job for hubby, a real job, with decent pay and benefits and a relocation package.  We can't afford to turn it down.
So, we are trying to get as much done as we can to prep for this little adventure. 

But onto the lime jelly experiment.........

I found a bunch of lime jelly recipes out there but decided to try something a little different since I can't find liquid pectin out here.  Granted I can make some but well..... I was lazy.  So I did this a bit different.  I had 4 pounds of key limes which I juiced and was about to toss the skins when I had an epiphany, I had to get my $2 worth out of those skins!  I tossed them all in a pot and added a couple cups of water and brought it just to a boil, then backed it off to a simmer until the skins started turning dark, about 10 minutes.  The house smelled fabulous!  I strained this and added to the lime juice to make 4.5 cups of lime 'essence'.  Then I proceeded as follows:

4.5 cups lime juice/essence
4 cups sugar
1 packet no sugar needed pectin

Bring lime juice to boil, add pectin, bring back to boil for 1 minute, add sugar and stir it really well (I had trouble with lumps for some reason this time) bring back to boil for 3 minutes, ladle into jars and process in boiling water bath for 10 minutes.  Landed me 7 half pints and a bit for taste testing.

Just so you know, this stuff is TART and about 10 days on it's still only semi set at room temp, gels nicely in the fridge though.  If you like sweet, I'd add another 2 cups of sugar.  But I like my tart stuff!

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