Jazz up a biscuit, English muffin, or slice of 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!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Dietary exchanges:

1 other carbohydrate.

Nutrition Facts

57 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 1 mg sodium. 15 g carbohydrates; 0 g fiber; 0 g protein;

Reviews (1)

16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: Unrated
11/16/2016
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.