|2013 Update: Cooked for a much shorter time, looks and tastes more like true lime.|
Limes are by far my favorite citrus. I use lemons more often, as I have a tree in the garden, but limes always feel like a treat. Even as a child, lime was my favorite Sweet Tart or lollipop flavor. When people talk about their love for meyer lemons, and many talk about that love, I think of limes.
So, when Lisa and I emailed about a January canning project a few days after Mariquita offered limes as an addition to their Mystery Boxes, I was determined to can limes. A search of both the internet and my stash of canning books seemed to steer me towards marmalade. But, to be honest, although I like marmalade, I wanted something less bitter and more, well, lime. The more I thought about it, the more I wanted lime jelly.
More googling came up with many gelatin based desserts and surprisingly few jelly recipes. Expanding my search to lemon gave me more results and a lot of recipes for honey-lemon-jelly. That sounded lovely, but it also seemed that honey would mask the lime flavor I was after. It was clearly time to experiment.
First off: squeeze the limes. We ended up with about 6 cups of juice from 10 pounds of limes. We used the extra cup to make lime curd.
5 cups lime juice
3 1/2 cups water
7 1/2 cups sugar
2 (3 ounce) envelopes liquid pectin
Squeeze limes and measure 5 cups of juice into a saucepan. Add water and sugar and bring to a boil. Continue cooking until the mixture reaches 220 degrees. Add the liquid pectin and allow to boil for 10 more minutes.