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"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."
We're going from the sublime to the ridiculous (our previous recipe series was for French Croissants, one of the most difficult things in the baking world to make) and I'd love to be snooty about...
LIME JELLY. Makes 5 half pints (and a little extra) 2 cups lime juice. 2 cups water. 3 tsp calcium water. 3 cups sugar. 4 tsp Pomona’s pectin powder. zest of 4 limes (I wanted a little bigger fleck of zest so I left the microplane in the drawer and used my old-school zester.)
Let me tell you about the ultimate lemon-lime jelly! Seriously, it’s not just a spread for bread; it’s amazing stirred into yogurt, quark, skyr, or even as a dessert topping for vanilla ice cream. And here’s a secret tip: try mixing a spoonful into salad dressings, it’s seriously amazing!
Lime marmalade is a really unique citrus marmalade that’s a lime lover’s dream! This recipe is made the old-fashioned way, without added boxed pectin. It takes a bit longer than quick recipes with pectin, but believe me, it’s worth it!
Prepared in just 10 minutes and set and ready to eat in 2 hours makes No Bake Lime Jelly cheesecake a great dessert. I absolutely love the tangy taste of lime and the ginger cookie crust which creates such a delicious flavor combination.
Learn how to make lime marmalade with this easy recipe, which makes a small batch from whole limes, sugar, and lemon juice.