Lemon-Honey Jelly

Lemon-Honey Jelly
Photo: Kritsada Panichgul
Prep Time:
45 mins
Process Time:
5 mins
Total Time:
50 mins
5 half-pints


  • 2 - 3 medium lemons

  • 1 ½ cup water

  • 3 ½ cup sugar

  • ¾ cup honey

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


  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 (per serving)

44 Calories
12g Carbs
Nutrition Facts
Calories 44
% Daily Value *
Total Carbohydrate 12g 4%
Total Sugars 11g
Vitamin C 1.8mg 9%
Potassium 8mg 0%

*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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