Honey Lemon Jelly

    5 to 6 lemons
    2 1/2 cups honey
    1 (100 ml) package liquid pectin

- Grate rind from enough lemons to measure 4 teaspoons; set aside.
- Squeeze juice from enough lemons to measure 3/4 cup; pour lemon juice through a wire-mesh strainer, discarding seeds and pulp.
- Combine rind, juice, and honey in a 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, 1 minute. Remove from heat; skim off foam with a metal spoon, if necessary.
- Pour jelly quickly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. 
- Cover immediately with metal lids, and screw on bands. Process jars in boiling-water bath 5 minutes. Cool on wire racks.

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