- 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.)
- 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.
- Ladle hot jelly into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
- 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 ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 0 mg sodium ,
- 12 g carb. ,
- 0 g fiber ,
- 11 g sugar ,
- 0 g pro.
katiejudithelan 151 Days Ago
Recipe says to use the fruit pectin but doesn¿t list it in the method so you don¿t know when to add it in.
nreichardtatt 232 Days Ago
This is the best jelly I think I have ever tasted. Am eager to try it on cream cheese and crackers. It is sweet but tart. Excellent jelly.