Recipes and Cooking Lemon Jelly 3.6 (16) 1 Review Jazz up a biscuit, English muffin, or toast with a spoonful of Lemon Jelly. You know what they say (or what they should say): When life give you lemons, make Lemon Jelly! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 8, 2023 Print Rate It Share Share Tweet Pin Email Photo: BHG / Crystal Hughes Prep Time: 20 mins Cook Time: 5 mins Stand Time: 10 mins Total Time: 35 mins Yield: 4 half-pints Jump to Nutrition Facts Jump to recipe End your search for a basic lemon jelly recipe here. We kept it to only four ingredients—lemons, water, sugar, and liquid fruit pectin—for the traditionalists out there who want only pure lemon flavor with no add-ons. Of course, if you are looking for more jelly flavor adventures, we have those too. if you like your jellies on the sweeter side, you could substitute Meyer lemons for the lemons called for in this recipe. Meyer lemons are smaller than regular lemons, so make sure you squeeze enough of them to get the volume of juice called for in the recipe. As lemons are highly acidic, to can them as a lemon jelly, you'll use the boiling-water canner versus a pressure canner, which is used for low-acid foods. Though it takes a little while to bring the water in a canner to a full boil, you can get that started on another stove burner while you make the jelly itself. Then when your recipe is made, just process the jars for 5 minutes and let them cool. The bright, sunny color of the jelly will bring a smile to your morning as you spread it on your toast or a biscuit. It could also be used in thumbprint cookies or other sweets. 6 Rules for Canning You Should Never, Ever Break Ingredients 4 lemons 1 ½ cup water 4 ¼ cup sugar ½ 6 ounce package (1 foil pouch) liquid fruit pectin Directions BHG / Crystal Hughes Finely shred enough lemon peel to make 1 tablespoon. BHG / Crystal Hughes Squeeze juice from lemons to make 3/4 cup. Combine peel, juice, and water; let stand 10 minutes. Strain to remove any pulp and peel; measure 2 cups juice mixture. BHG / Crystal Hughes 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. BHG / Crystal Hughes 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. BHG / Crystal Hughes Ladle into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. BHG / Crystal Hughes 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. Frequently Asked Questions What is liquid fruit pectin? Pectin is a natural, water-soluble starch found in some fruits and veggies. If foods don't have enough pectin to jell on their own (as with this lemon jelly) pectin can be added. It must be added with the right amount of sugar and acid to work. Pectin can be found in powdered and liquid forms in the baking supplies aisle of your grocery store, online, or at specialty stores. The main difference in using powdered or liquid pectin is when you add it to a recipe and how much you use so you can not make a one-to-one swap between them. What is a boiling-water canner? A boiling water canner (aka water bath canner) is basically a big pot with a lid and a rack in the bottom, is used for high-acid foods (like many fruits), which naturally resist bacteria growth. Learn more about the basics of canning. Dietary exchanges: 1 other carbohydrate. Rate it Print Nutrition Facts (per serving) 57 Calories 15g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 57 % Daily Value * Sodium 1mg 0% Total Carbohydrate 15g 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.