Introduction: Lemon Honey Jelly

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

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

Step 1: 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

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

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.

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