Let me tell you about the ultimate lemon-lime jelly! Seriously, it’s not just a spread for bread; it’s amazing stirred into yogurt, quark, skyr, or even as a dessert topping for vanilla ice cream. And here’s a secret tip: try mixing a spoonful into salad dressings, it’s seriously amazing!
I make my lemon-lime jelly using the Gelier Rüben Zucker 1:1 from Südzucker. It used to be called Gelier Zucker 1plus1, but they renamed it to Gelier Rüben Zucker 1:1 to emphasize that this sugar is sourced from Southern Germany, making it a regional product. Same great content, just a fantastic new package.
- 200 milliliters lemon juice (juice from about 8 lemons, depending on size)
- Juice from 2 limes
- Small piece of ginger (optional)
- 750 milliliters water
- 1 kilogram Gelier Rüben Zucker 1:1
- First, grate or finely slice the peel of 2-3 lemons (or more if you like), making sure to get mainly the yellow zest and avoiding the bitter white part. Cut the peel into very small pieces.
- Squeeze the lemons to get 200 milliliters of juice.
- Squeeze the limes as well.
- Cut the ginger into small pieces and put it in a tea infuser.
- In a large pot, combine the lemon juice and zest, lime juice, water, Gelier Rüben Zucker, and the ginger in the tea infuser.
- Bring it all to a boil, stirring occasionally. Let it boil briskly for 3-4 minutes, then remove the tea infuser and do a gel test. Put a spoonful of the hot jelly mixture on a cold plate to see if it begins to gel. If not, let it cook for another 2-3 minutes. If it gels, pour the liquid into clean (preferably sterilized) screw-top jars while it's still hot. Seal the lids tightly and let them cool.
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