• 23 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
45 mins
process:
5 mins
Yield:
5 half-pints
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Ingredients

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Directions

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  • 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.)

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Instructions Checklist
  • 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.

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  • Ladle hot jelly into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

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  • 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

44 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 0mg; potassium 8mg; carbohydrates 12g; fiber 0g; sugar 11g; protein 0g; trans fatty acid 0g; vitamin a 0IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; calcium 0mg; iron 0mg.
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Reviews

23 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
08/19/2018
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.
Rating: Unrated
05/30/2018
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.
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