Save on Pinterest

Honey Lemon Jelly

Total Time

Prep: 50 min. Process: 5 min.

Makes

3 half-pints

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. —Ramona Wysong, Barlow, Kentucky
Honey Lemon Jelly Recipe photo by Taste of Home

Ingredients

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

Directions

  1. In a Dutch oven, combine honey, lemon juice and zest. 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.

Nutrition Facts

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Jeffrey
    Oct 7, 2019

    absolutely wonderful as is. FYI, you need about 4 lemons to make this.

  • Missie52
    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