Lemon-Honey Jelly | Living the Country Life

Lemon-Honey Jelly

The flower nectar used to make honey determines the taste, so you can change the flavor of this jelly by the honey you choose. Clover honey provides the mildest flavor, while buckwheat or blackberry honey provides a more pronounced flavor. Try this jelly with grapefruit or tangerines.


Prep: 45 minutes. Process: 5 minutes. 

2–3 medium lemons
1-1/2 cups water
3-1/2 cups sugar
3/4 cup honey
1/2 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 any remaining juice for another use.)

2. In a 5- to 6-quart heavy pot, combine the lemon peel strips, the . 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. Remove the lemon peel strips; discard peel strips.

3. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a .-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. 


Makes: 5 half-pints.
Per Tbsp.: 44 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 0 mg sodium, 12 g carbohydrates, 0 g fiber, 0 g protein.

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