Lemon Jelly


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!

Lemon Jelly
Prep Time:
20 mins
Cook Time:
5 mins
Stand Time:
10 mins
Total Time:
35 mins
4 half-pints


  • 4 lemons

  • 1 ½ cup water

  • 4 ¼ cup sugar

  • ½ 6 ounce package (1 foil pouch) liquid fruit pectin


  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.

Dietary exchanges:

1 other carbohydrate.

Nutrition Facts (per serving)

57 Calories
15g Carbs
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.

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