ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Key lime jelly

Misc.
You are right, the sugar, juice and water should be brought to a boil, then add the Certo, and boil for one minute.
I found the recipe online and just copied and pasted it.
Sorry for the mistake in it.

MsgID: 206425
Shared by: Linda Lou,WA
In reply to: Recipe: Grandma Fannie's Key Lime Jelly
Board: Canning and Preserving at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Key Lime jelly
  Renee, Michigan
2 Recipe: Grandma Fannie's Key Lime Jelly
  Linda Lou,WA
3 ISO: Question Linda Lou
  Gretchen, Ca
4 re: Key lime jelly
  Linda Lou,WA
5 Thank You: Grandma Fannie's Key Lime Jelly
  Renee, Michigan
6 Recipe(tried): Key Lime Jelly - recipe correction
  Carol - FL
7 ISO: Key Lime Jelly - question
  Steve - Key Biscayne, FL
ADVERTISEMENT
Random Recipes
  • Crisco Jam Cookies (drop cookies) (1945)
  • CRISCO JAM COOKIES 1/2 cup Crisco vegetable shortening 1/3 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 1 egg 1 2/3 cups flour, sifted Jam or marmalade (as needed) Mix together Crisco, sugar, vanilla and egg. Beat ...
  • Dixie Stampede's Creamy Soup (repost)
  • Recipe(tried): Dixie Stampede's Creamy Soup Board: Copycat Recipe Requests at Recipelink.com From:Stephanie, Texas 12-5-2009 Dixie Stampede's Creamy Soup This recipe comes straight from Dolly Parton's...
  • Simple Baguettes (bread machine dough cycle)
  • SIMPLE BAGUETTES FOR THE DOUGH: 1 1/2 cups water 1 tablespoon sugar 1 teaspoon salt 4 cups bread flour 2 teaspoons rapid or quick yeast FOR THE LOAVES: Cornmeal Cold water (for brushing on tops) Sesame seeds,...
  • Veal Cornbread Shortcake (Sealtest, 1940)
  • VEAL CORNBREAD SHORTCAKE 3 tablespoons butter 5 tablespoons flour 1 1/4 cups milk 1 cup veal stock* Salt and pepper 1/3 to 1/2 cup sliced stuffed olives (optional) 2 cups diced cooked veal Cornbread (recipe follows) ...
  • Chiltomate (Cooked Tomato and Chile Salsa)
  • CHILTOMATE (COOKED TOMATO AND CHILE SALSA) "Chiltomate is a versatile sauce. It will keep for a week in the refrigerator and may also be frozen for up to 1 month." 1 or 2 fresh habanero or jalapeno chiles 1 large wh...
ADVERTISEMENT
  • Basic Meat Balls and 5 Sauces (Freeze Ahead) (Serves 2)
  • BASIC MEAT BALLS "Prepare five delicious main dishes at one time using meat balls and keep on standby in the freezer." 2 pounds lean ground beef 1 1/2 cups soft bread crumbs (3 slices bread) 1/2 cup finely chopped o...
  • Double Orange Pudding
  • DOUBLE ORANGE PUDDING 1 cup orange juice 1 tsp grated fresh orange rind 3 tbsp sugar (or substitute) 2 tbsp cornstarch 6 small oranges, peel, section and discard white membrane In a small saucepan, combine all ingre...
  • Linzertorte Bars (food processor)
  • LINZERTORTE BARS 3/4 cup almonds 3/4 cup hazelnuts 1/4 cup granulated sugar, plus more as needed 1 teaspoon vanilla 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves Zest of...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Key lime jelly
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!