Lemon Lime Jelly

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.

Lemon Lime Jelly

Lemon Lime Jelly


  • 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


  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.
  2. Squeeze the lemons to get 200 milliliters of juice.
  3. Squeeze the limes as well.
  4. Cut the ginger into small pieces and put it in a tea infuser.
  5. In a large pot, combine the lemon juice and zest, lime juice, water, Gelier Rüben Zucker, and the ginger in the tea infuser.
  6. 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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