I'd like to introduce you to Lemon-Lime Jelly. Well, maybe Lemon-Lime Glaze. Not sure yet. Some jellies take two weeks to firm up, so we'll see, but I'm not optimistic. This was an experiment, which most reliable canning books tell you not to undertake, but I don't listen to anything. Not trying to be rogue here, I'm just lazy. I think its best to be wary of canning, but I also let a lot of stuff fly. (N.B.: I have been doing this haphazardly for fifteen years, so...) I was checking out some recipes on NPR and they were really loosey-goosey which brought out the crank in me, but whatever. I would have commented on it all, but you had to log in.
I thought that maybe since lemons and limes are so high in pectin--some store bought pectin is derived from citrus peel, mostly lime--I figured let's make a go of it, relying on a recipe for crab apple jelly, which are also high in pectin. I added some lime peel to the mix hoping for its pectin goodness. The jelling point came really quickly, which surprised me because last time it took forever. Apparently, this happens. Thank god for my new candy thermometer. I love it!
Whatever it is, it tastes delicious, just not sure of its jelly status.