LIME MINT JELLY
This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. -Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
LIME GELATIN SALAD I
This is a great recipe my mom got from my aunt. She has made it every year for Thanksgiving. It is a family tradition for us. It can be made a day or two ahead of time, if you like. It looks just beautiful in a cut crystal bowl. Thanksgiving is not the same without it for us! We just 'gobble' it up! Chopped walnuts can be substituted for chopped pecans.
Provided by SHECOOKS2
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h25m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 26.7 g, Cholesterol 89.9 mg, Fat 33.3 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 16.6 g, Sodium 161.3 mg, Sugar 23.1 g
MINT JELLY
Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
- Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.
LIME JELLY
This lime jelly is sweet with bursting lime flavor. I only make this when I can get the limes on sale. Don't use too much food coloring as it will look artificially green. Found this recipe on-line.
Provided by Kathy228
Categories Jellies
Time 45m
Yield 5 half pints
Number Of Ingredients 5
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.
- ========================.
Nutrition Facts : Calories 651.3, Fat 0.1, Sodium 6.5, Carbohydrate 170.5, Fiber 0.8, Sugar 161.7, Protein 0.5
MOTHER'S WHIPPED LIME DESSERT
Mother made this often this during WW II when sugar was rationed. You can use any flavor gelatin (I personally like the green lime). It is a light sweet especially good after a heavy meal or during warm weather.
Provided by Cookn Gma
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
- When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
- Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 56.1 g, Cholesterol 12.2 mg, Fat 14 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 280.7 mg, Sugar 16.3 g
SURE.JELL® LIME MARMALADE
If you've got eight limes and some SURE-JELL Fruit Pectin on hand, you're well on your way to making this gift-worthy homemade marmalade.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 6
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.
- Cut 1 of the limes into very thin slices; place in 3-qt. saucepan. Add water and baking soda; mix well. Bring to boil. Reduce heat; cover and simmer 20 min., stirring occasionally. Cut remaining 7 limes into sections, removing and discarding peels and membranes. Add lime sections to saucepan; cover and simmer an additional 10 min.. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. 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 10 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.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g
CERTO® LIME JELLY
Make this CERTO Lime Jelly, and you'll always have something sweet and citrusy on hand. (That is, until you finish it.)
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
LIME JELLO SALAD
A favorite summertime (or anytime) jello salad of ours. Very refreshing. Great served as an accompaniment to a barbecue or a brunch.
Provided by Bobbie
Categories Low Protein
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine jello and hot water; stir until jello is dissolved.
- Add enough cold water to pineapple juice to equal ½ cup and stir into the jello. Chill until partially set; then whip with a mixer. Set aside.
- In another bowl, beat the cream cheese. Add pineapple, beating briefly.
- Fold in Cool whip and nuts - then combine with the jello mixture and chill until firm.
SUMMER BERRY & LIME JELLIES
This stunning make-ahead dessert is a stress-free way of wowing your guests
Provided by James Martin
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 365 calories, Carbohydrate 88 grams carbohydrates, Sugar 88 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.09 milligram of sodium
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