Lychee has a naturally delicate floral character that pairs beautifully with a hint of rose and fresh lime. This elegant jelly has a light tropical flavor and a beautiful presentation. It is especially good with breakfast pastries, cream cheese, and delicate desserts.

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

Ingredients

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

Instructions

1. Peel the lychees and remove all seeds.
2. Place the lychee flesh 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 clean bowl. Avoid squeezing the cheesecloth if you want a clearer jelly.
7. Measure 1 1/2 cups of strained lychee 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 according to the manufacturer’s directions for cooked jelly.
10. Bring the mixture to a full rolling boil.
11. Add the sugar and stir until completely dissolved.
12. Return to a full rolling boil and cook for the time specified by the pectin manufacturer.
13. Remove from the heat and stir in the rose water.
14. Skim off any foam.
15. Carefully pour the jelly into clean, heat-safe jars.
16. Allow the jars to cool briefly and refrigerate promptly.
17. Chill for several hours before serving.

Serving Suggestions

– Spread over warm croissants.
– Serve with cream cheese and crackers.
– Spoon over vanilla panna cotta.
– Use as a filling for delicate sponge cakes.
– Serve with shortbread cookies.
– Spoon over fresh strawberries and vanilla yogurt.

Kitchen Tip: Rose water is powerful. Start with 1 tablespoon and avoid adding more unless you want a stronger floral flavor. Use food-grade rose water only.

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