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Key Lime-Coconut Jelly

Source of Recipe

From "Better Homes & Gardens Jams and Jellies"


Recipe Introduction

"When you taste this translucent light green jelly, envision a margarita dancing with a piña colada. The flavors are delicate, with just a hint of coconut."

List of Ingredients

• 18 to 20 Key limes or 6 Persian limes
• 1¾ cups coconut water
• 4 cups sugar
• ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin
• ½ tsp coconut extract
• 1 drop green food coloring


Recipe

Remove 2 tablespoons zest and squeeze ¾ cup juice from limes. In a bowl combine lime zest, lime juice, and coconut water; let stand 5 minutes.

Line a fine-mesh sieve with two layers of 100-percent-cotton cheesecloth; set sieve over a medium bowl. Pour lime mixture into sieve. Let stand 10 minutes to allow juices to drain. Using the back of a spoon, press lime zest gently to extract any remaining liquid; discard zest. Measure lime juice mixture, adding enough water to equal 2½ cups.

In a 4- to 6-quart pot combine lime juice mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in coconut extract and food coloring. Quickly skim off foam with a metal spoon.

Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.


Makes 4 half-pint jars