Longan and lime make a wonderful combination. The floral sweetness of longan is balanced by the refreshing tartness of lime, producing a delicate tropical jelly that’s equally good at breakfast or served with desserts.

Yield: Approximately 2 1/2–3 cups
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Storage: Refrigerate promptly; use within 2 weeks.

Ingredients

– 3 cups fresh longan flesh, peeled and seeded
– 1/2 cup water
– 2 tablespoons fresh lime juice
– 1 teaspoon finely grated lime zest
– 3 cups granulated sugar
– 1 package (1.75 ounces) regular powdered fruit pectin

Instructions

1. Peel the longan and remove the seeds.
2. Place the fruit and water in a medium saucepan.
3. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally.
4. Mash the softened fruit thoroughly with a potato masher.
5. Pour the mixture through a fine-mesh strainer lined with clean cheesecloth.
6. Allow the juice to drain into a bowl. Avoid squeezing the cheesecloth if you want a clearer jelly.
7. Measure 1 1/2 cups of the strained longan juice. If necessary, add a little water to reach the required amount.
8. Transfer the measured juice to a clean saucepan.
9. Add the lime juice, lime zest, and powdered pectin. Follow the pectin manufacturer’s instructions for cooked jelly.
10. Bring the mixture to a full rolling boil.
11. Add the sugar and stir until dissolved.
12. Return to a full rolling boil and cook for the time specified by the pectin manufacturer.
13. Remove from the heat and skim off any foam.
14. Carefully pour the jelly into clean, heat-safe jars.
15. Allow to cool briefly and refrigerate promptly.
16. Chill for several hours before serving.

Serving Suggestions

– Spread over warm toast or biscuits.
– Serve with cream cheese and crackers.
– Spoon over vanilla ice cream.
– Use as a glaze for grilled pineapple.
– Serve with coconut pancakes.
– Add a spoonful to homemade yogurt.

Kitchen Tip: For a more pronounced citrus flavor, add an additional 1/2 teaspoon of lime zest.

Storage: Keep refrigerated and use within 2 weeks. This recipe is not a tested shelf-stable jelly recipe.