Introduction: Lemon Honey Jelly

Picture of Lemon Honey Jelly

This recipe from Better Homes and Gardens is one of my favorite jellies to can. Bright lemony honey flavored jelly compliments many things from a good piece of bread; toast, croissant, etc. to sweetening your cup of tea. Makes a nice glaze for grilled shrimp, carrots, and other vegetables. I love the sunshine yellow color and that I can bottle some of our summer sun to brighten even the dreariest of winter days with a spoonful of this jelly. (Incidentally I've also taken spoonfuls when I have a sore throat to soothe it.)

If you're thinking about getting into canning, this is a very easy recipe to start with; minimal ingredients plus liquid pectin, I've never had a batch not set up. I used an Ohio honey that's lemon verbena flavored to really bring out the lemon flavor, any nice mild honey would work just as well.

I hope you try canning some lemon honey jelly soon! Enjoy!

Makes 5 half pints (sometimes I get 5.5 or 6 so have extra jars sterilized and ready to fill) I like to do a mix of 4 oz. and 8 oz. jars for gift giving.

Recipe from Better Homes and Gardens http://www.bhg.com/recipe/lemon-honey-jelly/

Step 1: Gather and Prepare Ingredients

Picture of Gather and Prepare Ingredients

You'll need:

2 to 3 medium lemons

1 1/2 cups water

3 1/2 cups sugar

3/4 cup honey

1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin

Using a vegetable peeler, remove the colored part of the peel from one of the lemons. (Avoid removing the white portion.) Cut the peel into thin strips (I don't slice them because I think the bigger peels are much easier to remove); set aside. Cut the remaining lemons in half; squeeze lemons for juice. Measure 1/2 cup lemon juice. (Reserve remaining juice for another use.)

Step 2: Make Jelly

Picture of Make Jelly

In a 5- to 6-quart heavy pot (I use an 8-quart), combine the lemon peel strips, the 1/2 cup lemon juice, and the water. Add sugar. Cook and stir over medium heat until the sugar dissolves. Stir in honey. Bring to a full rolling boil, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off the foam with a metal spoon. Use spoon to remove and discard the lemon peel strips.

Step 3: Fill Jars and Can

Picture of Fill Jars and Can

Ladle hot jelly into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. (I find transferring the jelly into a pourable measuring cup is the easiest way to fill these jars.) Wipe jar rims; adjust lids.Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks (I set them on a towel). Let sit, without moving, overnight before labeling and storing.

Jars can keep, stored away from heat and light, up to a year. I find they make an excellent gift, especially for the tea lovers in your life.

Comments

KathleenM1 (author)2014-09-16

It seems to me a step is missing....hmmmm.

This sounds delicious and it looks like sunlight!

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Bio: I love to spend time in the kitchen to relax and feed those I love with great eats and treats.
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