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Honey Lemon Jelly

 Honey Lemon Jelly
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.
24 ServingsPrep: 50 min. Process: 5 min.


  • 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 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.
Nutritional Facts: 2 tablespoons equals 110 calories, trace fat (0 saturated fat), 0 cholesterol, 2 mg sodium, 30 g carbohydrate, trace fiber, trace protein.