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Lemon Jelly

3.5 by 10 people
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  • Yields: 4 half-pints
  • Prep: 20 mins
  • Cook: 5 mins
  • Stand: 10 mins

Lemon Jelly



  1. Finely shred enough lemon peel to make 1 tablespoon. Squeeze juice from lemons to make 3/4 cup. Combine peel, juice, and water; set stand 10 minutes. Strain to remove any pulp and peel; measure 2 cups juice mixture.
  2. In a Dutch oven, combine the 2 cups lemon juice mixture and the sugar. Cook over high heat, stirring constantly, until mixture comes to a full rolling boil that cannot be stirred down. Quickly stir in pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Ladle into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; cool on a wire rack. Makes 4 half-pints.

From the Test Kitchen

Dietary exchanges:

1 other carbohydrate.

Nutrition Facts (Lemon Jelly)

    Per serving:
  • 57 kcal cal.,
  • 1 mg sodium,
  • 15 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet



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