Coconut Lime Preserves INGREDIENTS-- 1 3/4 cups sugar 2 (13.5-oz.) cans unsweetened coconut milk 1/4 tsp. powdered pectin Zest of 1 lime 1/2 cup unsweetened grated coconut (optional) 4 half pint jars or 2 pint jars INSTRUCTIONS-- 1. Prepare canner, jars and lids. 2. Bring sugar and coconut milk to a simmer in a 2-qt. saucepan over medium-low heat. Cook, stirring occasionally, until mixture is reduced to 2 cups, about 1 1/2 hours. 3. Stir in 1/4 tsp. powdered pectin, the grated zest of 1 lime, and, if youd like a bit of lime texture, 1/2 cup unsweetened grated coconut; bring to a boil. Cook, stirring constantly, for 1 minute. 4. Ladle into hot jars, leave 1/2 head space. Wipe the rims and cap. 5. Place into a boiling water bath for 15 mins. After 15 mins remove from heat but leave jars in water for 5 more minutes. 6. Remove, cool and store. 7 Test for seals *******Side notes. Your going to want to remove the white layer between the rind and the fruit part of the lime itself. As much as you can. It tastes bitter. My mom Elizabeth Artemisia Paniflov saves it in the freezer though. And she makes her own fruit pectin with it. I put a picture showing you.
Posted on: Tue, 08 Jul 2014 16:00:54 +0000
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