Lemon – Honey Jelly
This particular recipe comes from one of the newer books to hit the canning world this year.
- 2 to 3 pc. medium lemons
- 1.5 cups water
- 3.5 cups sugar
- 3/4 cup honey
- 3 oz (1 pouch) liquid fruit pectin
Remove the yellow part of the peel of one lemon and cut into small strips. Then juice the lemons. Measure ½ cup of lemon juice. If there is more, you can save for something else.
In a 5 quart pot (or larger) combine the lemon peel, lemon juice, water and sugar. Cook over medium heat until the sugar dissolves.
Stir in the honey. Bring to a full rolling boil. Add the pectin. Return to a full boil for 1 minute. Remove from heat. Skim foam. Skim out peels (I leave a little because my friends/family like them).
Ladle into hot, sterilized half-pint jars. Leave ¼ headspace. Wipe jars. Adjust lids. Process for five minutes in a water bath canner. Remove jars/cool.
Makes 5 half-pints.
Additional note from Emily: "I doubled the recipe (because I had doubled before and knew it would work) and it yielded 8 half-pints doubled. FYI."