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Lemon-Honey Jelly

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4.0 by 9 people

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  • Serving Size: 1 tablespoon
  • Makes: 5 half-pints
  • Prep: 45 mins
  • Process: 5 mins

Lemon-Honey Jelly

Directions

  1. Using a vegetable peeler, remove the colored part of the peel from one of the lemons. (Avoid removing the white portion.) Cut the peel into thin strips; set aside. Cut the remaining lemons in half; squeeze lemons for juice. Measure 1/2 cup lemon juice. (Reserve remaining juice for another use.)
  2. In a 5- to 6-quart heavy pot, combine the lemon peel strips, the 1/2 cup lemon juice, and the water. Add sugar. Cook and stir over medium heat until the sugar dissolves. Stir in honey. Bring to a full rolling boil, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off the foam with a metal spoon. Use spoon to remove and discard the lemon peel strips; discard peel strips.
  3. Ladle hot jelly into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts (Lemon-Honey Jelly)

  • Per serving:
  • 44 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 0 mg sodium,
  • 12 g carb.,
  • 0 g fiber,
  • 11 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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