Honey-Lemon Jelly

By á-174942

Ingredients

• 5 lemons
• 2 1/2 cups honey
• 1 package liquid pectin - (3 oz)

Details

Servings 2

Preparation

Step 1

Grate rind from lemons to measure 4 teaspoons; set aside. Squeeze juice from lemons to measure 3/4 cup. Pour lemon juice through fine strainer, discarding seeds and pulp. Combine rind, juice and honey in 6-quart saucepan, stirring well. Bring mixture to a rolling boil over high heat, stirring constantly.

Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly, for 1 minute. Remove from heat; skim off foam with metal spoon, if necessary.

Pour jelly quickly into 2 hot, sterilized pint jars, filling to 1/4 inch from tops; wipe jar rims. Cover immediately with metal lids and screw on bands. Process jars in boiling water bath for 5 minutes. Cool jars on wire rack.

This recipe yields 2 pints.