- 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.
- 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.
- 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
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
Allison Rutar 249 Days Ago
This tasted fine while still warm from the jar but the next day it was all sugar with barely a note of lemon. Working on revamping this recipe because I think it's so worth it. Try Googling lemon jelly, even for sale. I came up with virtually nothing.