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How to Make Honey Lemon Jelly
- Grate rind from enough lemon to measure 4 teaspoons, set aside
- Squeeze juice from enough lemons to measure 3 / 4 cup, pour lemon 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 boil over high heat, stirring constantly
- Quickly stir in pectin
- Return mixture to a rolling boil and boil constantly for 1 minute
- Remove from heat and skim off foam with a metal spoon
- Pour jelly into hot and sterilized jars, filling to 1 / 4 inch from top and wipe jar rims well
- Cover with metal lids and screw on bands
- Process jars in boiling water bath for 5 minutes
- Cool on wire racks
- Makes 4 half pints
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
695g
Fat
0g
Carbs
63g