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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