Lemon – Honey Jelly

Lemon – Honey Jelly

This particular recipe comes from one of the newer books to hit the canning world this year. 
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 50


  • 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." 
Keyword Lemon – Honey Jelly