Coconut Lime Jelly

Annemarie Fussell

By
@Rie68

My family loves to eat cream cheese,jelly,and crackers for appetizers at family parties. Being the Jelly Queen of the family, it is up to me to supply the jelly. While trying to come up with a unique flavor for a pool party, I could not get the memory of 1980's suntan lotion smell out of my mind. When coconut flashed in my mind, I immediately heard the lyrics,"You put da lime in da coconut.." and from there I ended up with a delish coconut lime jelly !


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Comments:

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
We plain LOVE the flavors of this jelly! We've been coming up with so many fun ways to use it: with graham crackers, on a warm biscuit, with muffins... and on ice cream!

Ingredients

1 can(s)
coconut juice ( 17.6 oz)
1 can(s)
cream of coconut (15 oz)
1/2 c
lime juice
3 Tbsp
fruit pectin, powdered
4 1/2 c
sugar
1/4 c
coconut, flaked

Directions Step-By-Step

1
Prepare jars and two piece lids in hot water.
2
In large deep pot, combine coconut juice,cream of coconut,lime juice, coconut, and powdered pectin. Stir well.
3
Bring to a hard rolling boil over high heat, stirring constantly.
4
When mixture reaches boil, add sugar all at once. Stir constantly, making sure that all sugar is dissolved.
5
Bring mixture to a hard rolling boil that cannot be stirred down. Boil for exactly one minute.
6
Remove from heat, and stir for 7-8 minutes until mixture begins to thicken and coconut flakes begin to suspend in mixture. If you skip this step, all of the coconut flakes will remain at the top of the jelly.
7
After the coconut begins to settle in the mixture, ladle the jelly into the prepared jars,tighten lids, and return to the pot of the boiling water and process for 10 minutes. Remove, and cool.
8
Makes 6-8 half pint jars.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Hashtags: #coconut, #lime, #Jelly