Lemon Honey Jelly

By á-47

Makes 3 half pints

Ingredients

• 2 1/2 cups honey
• 3/4 cups lemon juice
• 6 Tbsp. grated lemon peel
• 1 pouch (3 oz) liquid fruit pectin

Preparation

Step 1

In a Dutch oven, combine the honey, lemon juice and peel. Bring to a full rolling boil over high heat, stirring constantly. Stir in the pectin. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam if necessary. carefully ladle into hot half-pint jars; wipe rims and adjust lids. Process for 5 minutes in a boiling water canner.