Honey Lemon Jelly Recipe

4 1 1
Honey Lemon Jelly Recipe
Honey Lemon Jelly Recipe photo by Taste of Home
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Honey Lemon Jelly Recipe

Read Reviews
4 1 1
Publisher Photo
I love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat.
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. Process: 5 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 50 min. Process: 5 min.

Ingredients

  • 2-1/2 cups honey
  • 3/4 cup lemon juice
  • 6 tablespoons grated lemon peel
  • 1 pouch (3 ounces) liquid fruit pectin

Directions

In a Dutch oven, combine honey, lemon juice and peel. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 3 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Honey Lemon Jelly in Taste of Home Christmas Annual Annual 2013, p64

Nutritional Facts

2 tablespoons: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 30g carbohydrate (29g sugars, 0 fiber), 0 protein.

  • 2-1/2 cups honey
  • 3/4 cup lemon juice
  • 6 tablespoons grated lemon peel
  • 1 pouch (3 ounces) liquid fruit pectin
  1. In a Dutch oven, combine honey, lemon juice and peel. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  2. Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 3 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Honey Lemon Jelly in Taste of Home Christmas Annual Annual 2013, p64

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Missie52 User ID: 8527747 232378
Reviewed Sep. 6, 2015

"I think it's great I think it's a little spendy to make but we'll worth it .can use on chicken tenders as marinate.I like it"

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