Honey Lemon Jelly Recipe
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.
- 2-1/2 cups honey
- 3/4 cup lemon juice
- 6 tablespoons grated lemon peel
- 1 pouch (3 ounces) liquid fruit pectin
- In a Dutch oven, combine the honey, lemon juice and peel. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 3 half-pints.
Originally published as Honey Lemon Jelly in Taste of Home Christmas Annual Annual 2013, p64
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